Oriental chicken salad

Bursting with zesty Asian flavours, Tamasin Day Lewis's mouth-watering salad makes an excellent starter or light supper
By Tamasin Day-Lewis
Oriental chicken salad
  • Rating:
  • Serves: 3-4
  • Cook Time: 25 minutes
  • Prep Time: 50 minutes plus marinating
  • Effort: medium



  • 2 boneless chicken thighs or chicken breasts
  • 2 blocks dried egg noodles, cooked according to the packet instructions, and drained
  • 1 carrot, sliced into long matchsticks
  • handful of bean sprouts
  • large handful of mangetout, sliced lengthways
  • large handful of fresh coriander, stalks removed, leaves chopped
  • large handful of mint, stalks removed, leaves chopped

For the marinade:

  • 1 chilli, deseeded and finely chopped
  • 2cm piece ginger, finely chopped
  • 1 clove garlic, crushed
  • juice of 1 limes
  • 1 tbsp soy sauce
  • 2 tbsp chopped coriander
  • 3 tbsp olive oil

For the dressing:

  • zest and juice of 2 lemons, finely grated
  • zest and juice of 2 limes, thinly grated
  • 1 clove garlic, crushed
  • 2cm piece ginger, finely chopped
  • 1 tbsp thyme honey
  • 2-3 tbsp olive oil


1. Combine the marinade ingredients in a shallow dish. Add the chicken, turning until well coated. Cover and leave in the fridge for at least 2 hours but preferably overnight.

2. Preheat a ridged stove-top griddle. Place the chicken on the griddle, and grill for 7 minutes on each side. Remove from the heat and set aside.

3. While the chicken is cooking, make the dressing. Combine the zest and juice of the lemons and limes in a saucepan. Add the garlic and ginger. Simmer over medium-high heat for a few minutes until reduced and syrupy. Once reduced, stir in the honey and olive oil, Simmer until the mixture reaches a consistency similar to lemon curd.

4. Slice the chicken into thin strips and place in a large bowl. Add the noodles, carrot, bean sprouts and mangetout. Add the herbs and toss gently to mix. Pour over dressing and serve.

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