Chicken Salad with Chilli, Ginger and Lime Dressing

This salad is a really bright and vibrant one for the summer months.

Ingredients


  • 4 skinless chicken breasts (about 700g, sliced thinly into strips)
  • 1 chinese cabbage (thinly sliced)
  • 3 medium carrots (peeled and sliced)
  • 1 red onion (peeled and thinly sliced)
  • 100 g sugar snap peas (sliced)
  • 1 tblsp sunflower oil
  • 100 g chopped peanuts
  • a handful of chopped fresh coriander
  • marinade:
  • 2 tblsp soy sauce
  • juice of 1/2 lime
  • 1 garlic clove (peeled and chopped)
  • 1/2 red chilli (finely chopped)
  • 1/2 thumb-sized piece of fresh root ginger (peeled and finely chopped)
  • dressing:
  • 3 tblsp sunflower oil
  • 1 tblsp soy sauce
  • 1 tblsp smooth peanut butter
  • 1 tblsp honey
  • juice of 1/2 lime
  • 1 tsp sesame oil
  • 1 garlic clove (peeled and chopped)
  • 1/2 red chilli (finely chopped)
  • 1/2 thumb-sized piece of fresh root ginger (peeled and finely chopped)

Method

  1. Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.
  2. Cover and place in the fridge while you prepare the salad and dressing.
  3. In a small bowl, whisk all the ingredients for the dressing together until combined.
  4. Place the Chinese cabbage, carrots, red onion and sugar snap peas in a large salad bowl. Add half the dressing and combine until all the vegetables are well coated.
  5. Heat the sunflower oil in a frying pan. Remove the chicken strips from the marinade and fry until golden brown and cooked through, about 2–3
  6. minutes on each side.
  7. Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and an extra drizzle of the dressing.

Notes:

This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.





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