Chicken salad with chilli, ginger and lime dressing

By: Donal Skehan From: Kitchen Hero

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This recipe is classed as easy

Avg User rating

4.18 / 5 (17 votes cast)

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Prep time:
15 min
Cook time:
7 min
Serves:
4

Donal Skehan’s South Asian marinade adds a kick to his colourful salad

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Ingredients

For the salad

  • 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 tbsp sunflower oil
  • 100 g chopped peanuts
  • A handful of chopped fresh coriander

For the marinade

  • 2 tbsp soy sauce
  • Juice of 1/2 limes
  • 1 garlic cloves, peeled and chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped

For the dressing

  • 3 tbsp sunflower oil
  • 1 tbsp soy sauce
  • 1 tbsp smooth peanut butter
  • The juuice of 1/2 limes
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 garlic clove, peeled and finely chopped
  • 1/2 red chilli, finely chopped
  • 1/2 thumb-sized piece of fresh root ginger, peeled and finely chopped
Buy Ingredients at mySupermarket More information

How does this work?

Close

It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

One thing is for sure though, you are guaranteed to find the best value.

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. In a small bowl, whisk all the ingredients for the dressing together until combined.

3. 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.

4. 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.

5. 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.

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Latest Comment

 

This is both simple and lovely. Grating the carrots made it quicker. Extra lime juice in the dressing made it even better

JohnO71640 JohnO71640  Posted 20 Aug 2012 8:18 PM
 

It was so nice the first time im doing it again i put a chopped up lemon grass stalk and an extra half chilli in with the dressing and it tasted so much better

lanceR35425 lanceR35425  Posted 10 Apr 2012 4:09 PM
 

REALLY LOVELY SUBSTITUTED THE CARROTS FOR SWEET PEPPERS AND USED OLIVE OIL INSTEAD OF SUNFLOWER

lanceR35425 lanceR35425  Posted 09 Apr 2012 3:27 PM