Salads are really a great way to add a range of nutritious vegetables and other ingredients to your diet and they are perfect for making for dinner and then eating for lunch the next day. However, I like my salads to be very flavoursome and a bit more substantial and this recipe is just perfect! Ingredients -
- 500g chicken breast, chopped into small pieces
- 2 tbs sesame oil
- 2 tbs plum sauce
- 2 tbs oyster sauce
- 2 tbs tamari sauce (or soy sauce)
- 4 tbs sesame seeds, lightly toasted in the oven
- 1 Lebanese cucumber, finely sliced
- Around 5 large handfuls baby spinach
- Around 2 large handfuls coleslaw (or you can add your own grated carrot and finely chopped cabbage)
- 80g feta, crumbled (might seem slightly strange with the Asian-style marinade but I love feta and think it adds something extra to the salad...but feel free to omit)
- To make the marinade, combine the sesame oil, plum sauce, oyster sauce and tamari in a large bowl and mix until well-combined. Add the sliced chicken and mix to make sure it is evenly covered. Place in the fridge for as long as possible.
- In a large salad bowl place the spinach, coleslaw, feta and cucumber and toss to combine.
- Sprinkle the toasted sesame seeds over the salad and toss to combine.
- Either BBQ, grill or fry the chicken in a saucepan until cooked through. Either toss everything together or place chicken strips on top of the salad.
Making your own marinade is not only delicious but ensures that you know exactly what is going into it. This chicken marinade has been an absolute favourite of mine since my grandmother showed me a slight variation a number of years ago and I definitely recommend giving it a try! Since summer is approaching I want to try to do some more experimenting with different salads and this will definitely be a favourite.