Chicken Satay Salad

Charmaine Lu -
  • 300g chicken breast
  • 2 tbsp soy sauce
  • 90g honey
  • 1 crushed garlic clove
  • 2 tbsp sesame oil
  • 350g shredded cabbage
  • 1 sliced carrot
  • 1 sliced cucumber
  • 3 sliced spring onions
  • 30g mint leaves
  • 30g coriander leaves
  • 80g chopped salted peanuts
  • 20g toasted sesame seeds
  • Flatten the chicken breasts with a rolling pin. Pour the soy sauce, honey, 1 tbsp of sesame oil and the garlic in a bowl and mix well. Add the flattened chicken to the marinade and leave in the fridge for 20 mins.
  • Heat the remaining oil in a frying pan and cook the chicken for 5 mins on each side, then set aside to cool slightly before shredding. Reduce the heat, add the marinade to the pan and cook for 5 mins until sticky. Set aside to cool. Meanwhile, mix the carrot, cabbage, cucumber, onions, herbs, peanuts and sesame seeds in a serving bowl with the chicken. Add the sticky dressing, toss to coat, and serve.
20 mins
4 serving