Crispy chicken salad

This crispy chicken salad has a lovely Asian flavour and is packed with crunchy, re­fresh­ing salad in­gre­di­ents – per­fect for a light lunch.

YOU Lunchbox Ideas - - Contents -


4-6 por­tions

Prepa­ra­tion time: 20 min­utes Cook­ing time: 20-25 min­utes


4 chicken breasts, cubed salt, freshly ground black pep­per and ground cumin cake flour mixed with sesame seeds 1 egg, whisked oil for deep-fry­ing


45 ml (3 T) bal­samic vine­gar 15 ml (1 T) honey 30 ml (2 T) brown su­gar 30 ml (2 T) soy sauce 2 gar­lic cloves, crushed 5 ml (1 t) grated fresh ginger 10 ml (2 t) sesame oil 15 ml (1 T) chopped fresh co­rian­der 15 ml (1 T) chopped fresh mint 1 chilli, chopped


1 green cab­bage, finely shred­ded 250 ml (1 c) chopped spring onions 180 ml (¾ c) chopped co­rian­der (op­tional) 3-4 radishes, finely sliced (op­tional) 125 ml (½ c) toasted sun­flower seeds, al­monds and pecan nuts ex­tra co­rian­der to serve

1 Chicken nuggets Sea­son the chicken to taste with salt, pep­per and cumin. Roll the chicken in the cake flour mix­ture, then in the egg and again in flour. 2 Heat enough oil for deep-fry­ing and fry the nuggets un­til cooked and golden. Drain and al­low to cool. 3 Salad dress­ing Mix the in­gre­di­ents. 4 Salad Toss all the in­gre­di­ents ex­cept the seeds, nuts and ex­tra co­rian­der. 5 Pack a por­tion of the salad, salad dress­ing, chicken nuggets and nuts, seeds and ex­tra co­rian­der in sep­a­rate con­tain­ers. When ready to eat, com­bine the salad, dress­ing and chicken and top with the nuts, seeds and co­rian­der.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.