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
- juice of 1/2 lime
- 1 tblsp honey
- 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
- Mix all the marinade ingredients together in a bowl, add the chicken strips and mix through.
- Cover and place in the fridge while you prepare the salad and dressing.
- In a small bowl, whisk all the ingredients for the dressing together until combined.
- 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.
- 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
- minutes on each side.
- 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.
