Asian-Style Chicken Salad


  • 1 clove garlic, crushed
  • 1 red chilli, sliced
  • 1/2 bunch coriander
  • 2cm ginger, peeled and grated
  • 350g ready to stir-fry vegetables
  • 1 large lime, juiced
  • 120ml sweet chilli stir-fry sauce
  • 600g chicken breast stir-fry strips
  • 5ml rice bran oil spray
  • 1 tsp vegetable oil
View Method Asian-Style Chicken Salad


  1. Combine sauce, lime juice and chicken in a bowl. Cover and stand for 30 minutes.
  2. Spray a chargrill pan with oil. Place over a medium-high heat.
  3. Reserve marinade and cook chicken strips, in batches, for 1 minute on each side or until golden brown and cooked through. Transfer to a bowl.
  4. Heat oil in a small saucepan over medium heat. Add ginger and garlic and cook for 1 minute. Add reserved marinade and bring to the boil. Simmer for 5 minutes.
  5. Divide leaf blend between serving plates. Chop coriander and sprinkle over leaves. Top with the chicken. Drizzle with sauce. Sprinkle over chilli. Serve.
View Ingredients Asian-Style Chicken Salad
View Method Asian-Style Chicken Salad
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