Asian chicken salad

You can substitute the sesame oil for regular vegetable oil - or chilli oil if you’re looking for an extra kick.

Less than 1 hour

Serves 4 


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  • 4 chicken breast fillets, flattened 
  • Salt and milled pepper 
  • Glug of olive or canola oil 



  • 1 Tbsp (15ml) ginger, grated 
  • 1 tsp (5ml) sesame oil 
  • ¼ cup (60ml) soy sauce 
  • ¼ cup (60ml) honey 
  • Squeeze fresh lime juice 



  • ½ punnet (150g) rainbow carrots, cut into matchsticks 
  • 1 apple, cut into matchsticks 
  • 6-8 radishes, thinly sliced 
  • 4 baby gem lettuce, cut into wedges 


For serving: 

  • Lime wedges 
  • Spring onion curls 
  • Sesame seeds 
  • 1 red chilli, sliced 
  • Handful toasted cashew nuts, roughly chopped 
  • Handful fresh coriander 



  1. Season chicken and set aside. 
  2. Combine marinade ingredients and reserve about of the mixture. 
  3. Toss chicken in remaining marinade mixture and allow to marinate for at least 30 minutes. 
  4. Heat oil in a pan over medium heat and fry chicken until golden and cooked through, about 5-8 minutes per side.  
  5. Cool slightly before cutting chicken into slices. 
  6. Combine salad ingredients and arrange on a platter. 
  7. Top with sliced chicken. 
  8. Garnish with lime wedges, spring onion, sesame seeds, chilli, nuts and coriander. 
  9. Serve with reserved marinade as a dressing on the side. 



Combine 2 cloves grated garlic, 4cm knob grated ginger, 2 tsp (10ml) chilli flakes, 1 Tbsp (15ml) each Chinese five-spice powder and sesame oil, 2 Tbsp (30ml) each olive oil, soy sauce, hoisin sauce and honey. Marinate whole chicken fillets, reserving some marinade, and slice after cooking. Use reserved marinade as a dressing. 


Browse more sides and salads recipes here.


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