5030 · chicken · easyrecipes · highproteinrecipes · lowcalorierecipes · salad · tofu
HONEY SOY CHICKEN SALAD
- Prep
- —
- Cook
- —
- Total
- 30 min
- Calories
- 581
- Protein
- 51g
- Carbs
- 36g
- Fat
- 27g
Get ready
Ingredients
Ingredients
- 350 g Chicken Mince
- 1 tbsp Honey
- 1 tbsp Dark Soy Sauce
- 2 Garlic Cloves
- 2 tsp Avocado Oil
- 1 tbsp Shaoxing Wine or Chicken Stock
- Salt
- 1 Cucumber
- ½ Hispi Cabbage
- 2 Corn Cobs
- ½ Iceberg Lettuce
- 100 g Cherry Tomatoes
- 20 g Thai Basil
- 3 Spring Onions
Dressing
- 300 g Silken Tofu
- 1 tbsp Chilli Crisp
- 1 tbsp Peanut butter
- 1 tbsp White Miso
- 1 Lime
- Salt
- Optional Toppings
- Tajin
- Sesame Seeds
- Crispy Onions
Cook
Method
- For the sauce, add the silken tofu to a blender and pulse until smooth, making sure not to over blend. Add to a bowl with the miso, chilli crisp, peanut butter, lime juice and salt. Set aside.
- Pop the corn under a hot grill until cooked through and slightly charred, using a knife, remove the kernels from the cob.
- Shred the Hispi cabbage and iceberg, half to tomatoes, slice the spring onions and julienne the cucumber.
- For the chicken, heat a large frying pan over a medium heat. Once hot, add the oil and chicken and cook until you have a nice colour. Add the honey, dark soy and grated garlic and cook for another couple of minutes. Deglaze with the wine and season with salt.
- Add all the vegetables to a mixing bowl, cover is dressing and give it a good mix. Divide between bowls, top with the chicken and finish some tajin and crispy onions.