With A Blast

Thai Chicken Salad

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1/4 cup Soy Sauce
3 TB Fresh Ginger, grated
1 t Garlic, minced
3 TB Olive Oil
2 TB Hoisin Sauce
1 TB Sesame Oil
1 t Tabasco Sauce
2 TB Brown Sugar
2 TB Honey
300 g Chicken Fillets
1/4 cup Red Wine Vinegar
1/4 cup Spring Onions, chopped
1 Small Cabbage, shredded, torn
2 Carrots, peeled and grated
1 Onion, halved and thinly sliced
2/3 cup Fresh Coriander Leaves, roughly chopped
1/2 cup Almond Flakes, toasted, divided
2 t Sesame Seeds, toasted, divided
1. ) Mix together the Marinade/Dressing ingredients {Soy Sauce through Honey}.
2. ) Place the Chicken in a marinade bowl - drizzle over 3 TB of the Marinade/Dressing - cover and chill for 30 minutes, turning over after 15 minutes.
3. ) Add the Red Wine Vinegar and Spring Onions to the remaining Dressing - chill until needed.
4. ) Grill the Chicken Fillets using a health griller, griddle pan, the BBQ grill or George Foreman until done - allow to rest for 15 - 20 minutes - slice or cut into cubes.
5. ) In a large mixing bowl, combine the Chicken, Cabbage, Carrots, Onion, Coriander and half the Almonds and half the Sesame Seeds - toss well and transfer to a serving dish.
6. ) Drizzle with the Dressing and sprinkle over the remaining Almonds and Sesame Seeds.

Ingredients