Chicken salad with chilli, ginger and lime dressing

Chef: Donal Skehan
 Chicken salad with chilli, ginger and lime dressing

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
100g sugar snap peas, sliced
1 tbsp sunflower oil
100g chopped peanuts
A handful of chopped fresh coriander

Marinade

2 tbsp 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 tbsp sunflower oil
1 tbsp soy sauce
1 tbsp smooth peanut butter
Juice of 1/2 lime
1 tbsp 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.

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.

Serves
4

Main ingredients
Chicken, Vegetables

Recipe Type
Dinner, Easy, Family Dinners, Healthy, Salads

Special Info
Gluten free

Level of Difficulty
Easy

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