Sweet & Spicy Chicken Salad
This recipe features tender chicken chunks marinated in a flavorful blend of zesty lemon, spicy chili, and sweet honey. Perfectly grilled or pan-fried to create a mouthwatering glaze, the succulent chicken is then served atop a bed of fresh mixed greens for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- Marinade
- 1 lemon or lime, juiced
- 1 red onion, very finely diced
- 3 table spoons vegetable or olive oil
- 2 table spoons of sweet soy sauce (ketjap manis or other)
- 1 table spoon of clear honey
- 1 heaped teaspoon of sambal manis or 1 red chilli finely chopped and de-seeded if necessary
- 1 table spoon of ginger syrup or grated fresh ginger (1 inch)
- Salad
- 2 chicken breasts
- 1 100gr bag of (organic) rocket
- 1 100gr bag of (organic) lambs lettuce
- 1 100gr bag of (organic) mixed lettuce
Instructions
- Finely dice the onion and mix with the oil and the other marinade ingredients
- Cut the chicken breasts into bite size chunks
- Add the chicken to the marinade and leave for 30 minutes or longer (can be done the day before with frozen chicken which will then defrost soaking up the marinade)
- assemble the salad on 2 plates, a little of each bag
- shallow fry the chicken pieces for 10 minutes - no extra oil necessary, or grill the ckicken in an oven dish turning over the pieces midway, until the marinade has thickened. Add a little water to thin if necessary. Enough fluid marinade has to be left as a dressing and the chicken should have a brown glaze.
- Leave to cool for 5 minutes, drape the pieces over the salad and finsih off by spooning over the liquids from the pan / oven dish as a dressing
- same recipe can be used for chicken wings, part cooked in the oven and finished on the BBQ or to be eaten cold as a snack
Yield
Serves 2
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