Sticky chicken Asian salad

Sticky chicken Asian salad

Feel like an Asian delight for dinner tonight (and leftovers for lunch tomorrow). Try this high protein, fibre and delicious option tonight!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch
Servings 4
Calories 428 kcal


  • 300 g Chicken breast fillets
  • 2 tbsp Soy sauce (gluten free)
  • 90 g Clear honey
  • 1 Clove garlic, minced
  • 2 tbsp Sesame oil
  • 350 g Cabbage, finely sliced
  • 1 Large carrot, finely sliced
  • 1 Cucumber, finely sliced
  • 3 Spring onions, sliced
  • 30 g Mint, leaves
  • 30 g Fresh coriander, leaves
  • 80 g 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 it 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 remove 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.


Key Features
• Gluten free
• Dairy free
• Meal prep ready
• High protein
• Quick and easy
• Contains nuts

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