One Bowl Crispy Chicken Salad with Honey, Chilli and Lime

[[ recipeID=recipe-8knygekko, title=One Bowl Crispy Chicken Salad with Honey, Chilli and Lime ]]

One Bowl Crispy Chicken Salad with Honey, Chilli and Lime

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 500 g Boneless and Skinless Chicken Thighs
  • 4 tbsp Honey, runny
  • 2 tbsp Olive Oil
  • 1 Red Chilli
  • 2 tsp Fresh Ginger, minced
  • 1 Garlic Clove
  • 400 g Cabbage (used here - a mix of pink radicchio and red cabbage)
  • 2 Carrots
  • 100 g Mixed Leaves
  • Salt and Pepper, to taste
  • 1 handful Coriander Leaves
  • 1 handful Mint Leaves
  • 5 tbsp Peanuts, roughly chopped

For the Chilli Lime Dressing

  • 1 Red Chilli
  • 1 Small Red Onion
  • 1 Garlic Clove
  • 1 Tomato, ripe, roughly chopped
  • 2 tbsp Sugar
  • The juice from 2 limes
  • 3 tbsp Water
  • 1 tbsp Fish Sauce
  • 1 handful Coriander Leaves

You Will Also Need

  • Two Large Mixing Bowls
  • One Baking Tray
  • Pestle and Mortar

Instructions

  1. Preheat the oven to 200C (180C fan).
  2. In a large mixing bowl, whisk together honey, oil, chilli, ginger, garlic and a pinch of salt/pepper. Add the chicken and mix it well together. Leave to marinate for a minimum of 10 minutes, but feel free to prepare the marinade well in advance and, if possible, the day before and leave it in the fridge until ready to use.
  3. Place the chicken on a baking tray and cook in the oven for 20-25 minutes until the chicken is cooked through and juices run clear. Set aside to cool and cut into strips.
  4. Slice the cabbage thinly, and julienne cut the carrots. Add to a large mixing bowl together with the salad.
  5. For the dressing, finely chop the chilli, onion and garlic and add to a mortar and pestle, crushing it all together. Roughly chop the tomato and mash it together with the chilli mixture.
  6. Add the remaining ingredients for the dressing and adjust the flavour with sugar and/or fish sauce if necessary.
  7. Add half of the dressing to the vegetables and toss together.
  8. Split the salad between four plates and top with chicken, peanuts, herbs, and a drizzle of the dressing.