Sticky Chicken and Asian Salad

Bursting with Flavour and Asian Spice.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Asian
Keyword: Dairy Free, Gluten Free, High Protein, Main Course, Quick, Salad
Servings: 4 Servings
Calories: 428kcal


  • 300 grams Chicken Breast Fillets
  • 2 tbsp Soy sauce (gluten free)
  • 90 grams Clear Honey
  • 1 Clove Garlic Minced
  • 2 tbsp Sesame Oil
  • 350 grams Cabbage (Finely Sliced)
  • 1 Large Carrot (Finely Sliced)
  • 1 Cucumber (Finely Sliced)
  • 3 Spring Onions (Sliced)
  • 30 grams Mint Leaves
  • 30 grams Fresh Coriander Leaves
  • 80 grams Almonds Roughly (Chopped)
  • 1 tbsp Toasted Sesame Seeds


  • Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.
  • To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes.
  • Heat 1 tbsp. of sesame oil in a large frying pan over high heat. Fry the chicken for 4-5 minutes each side or until brown. Then take off the pan, and set aside to slightly cool and thinly slice or shred.
  • Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky. Set aside to cool.
  • Put the cabbage, carrot, cucumber, onion, mint, coriander, almonds, sesame seeds and the chicken in a large serving bowl. Add the soy dressing and toss to combine.
  • Serve straight away or store in the fridge.



Calories: 428kcal | Carbohydrates: 35g | Protein: 30g | Fat: 21g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 626mg | Potassium: 855mg | Fiber: 7g | Sugar: 24g | Vitamin A: 3624IU | Vitamin C: 42mg | Calcium: 137mg | Iron: 3mg