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Oriental Style Chicken Salad

Posted on: February 8, 2016     |     0 comments

Oriental Chicken Salad


4 Chicken Breasts (approx 225g each, fillet removed & cut in half lengthways)





65ml Mirin

65ml Soy Sauce

65ml Sherry

5ml Rice Wine Vinegar

15g Caster Sugar

1 teaspoon Finely Chopped Garlic

1 teaspoon Finely Chopped Ginger

1 tablespoon Peanut Oil

1/2 Red Chilli (seeds removed, finely chopped)



Salad Dressing


30ml Rice Wine Vinegar

30ml Peanut Oil

30ml Soy Sauce

30ml Lemon Juice

10g Caster Sugar or Honey




30g Pickled Ginger (finely sliced)

100g Cucumber (peeled, seeded and finely sliced)

100g Spring Onions (topped & tailed, fine sliced & washed)

4 handfuls Mixed Salad leaves (washed)

50g Salted Peanuts (roughly chopped)



Make the marinade & immerse all of the chicken in it. Cover & leave in the fridge for up to 24 hours.

Add all the dressing ingredients to a blender and mix until smooth. It may separate if left, but simply shake to re-emulsify.

Mix the salad leaves with the rest of the ingredients, except the chopped peanuts.

Heat a little oil in a pan. Remove the chicken from the marinade and sear in the pan, cooking on each side over a medium heat for approx 4 minutes either side. Always check the centre of the chicken to ensure it is fully cooked.

Pour the dressing over the salad and mix well, dividing between 4 bowls, and sprinkle with the chopped nuts. Place the cooked chicken on top of the salad whilst still warm. Drizzle with left over dressing and any pan juices for extra flavour. Serve immediately.

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