This tasty chicken salad is a great alternative on a Friday or Saturday night in. It\’s satisfyingly sticky and sweet – taking inspiration from Thai and Chinese cuisine. You can substitute the chicken for Quorn like we have if you\’d like a vegan option.
For 2 servings you will need;
- 350g chicken breast fillet (we used Quorn Chicken Pieces)
- 1 tablespoon balsamic vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon sweet chilli sauce
- 2 tablespoons finely grated ginger
- 2 teaspoons sesame oil
For salad
- 100g broad beans
- 100g sweetcorn
- 12 cherry tomatoes, halved
- 1 ice gem lettuce, chopped
- 1 tablespoon wholegrain mustard
- 1 tablespoon apple cider vinegar
Method
- Slice the chicken (or defrost your Quorn)
- Mix the balsamic vinegar, soy sauce, sweet chilli sauce and ginger, then toss the chicken (or Quorn) in the mix and set aside
- Bring to boil a small pan of water and add the broad beans and cook for 2 mins
- Place the salad in a large bowl, then toss with the mustard and apple cider vinegar
- Heat a large pan with the sesame oil and add the chicken.
- Cook for 3 minutes on each side or until slightly charred, sticky and cooked through
- Place the salad on plates and top with the chicken.
