Honey soy chicken salad

  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Honey soy chicken salad
  • 600 gram chicken breast fillets, thinly sliced
  • 2 tablespoon soy sauce
  • 1/3 cup (115 grams) honey
  • 1 clove garlic, crushed
  • 4 fresh red thai chillies, seeded, finely chopped
  • 300 gram snow peas
  • 1 small carrot
  • 1 tablespoon peanut oil
  • 2 cup (160 grams) finely shredded savoy cabbage
  • 1 medium yellow capsicum, thinly sliced
  • 1 medium red capsicum, thinly sliced
  • 1 lebanese cucumber, seeded, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup loosely packed fresh mint leaves
  • 2 tablespoon lime juice
  • 2 teaspoon sesame oil


Honey soy chicken salad
  • 1
    In a medium bowl, combine chicken with sauce, honey, garlic and half of the chilli; toss to coat chicken in chilli mixture. Cover; refrigerate until required.
  • 2
    Boil, steam or microwave snow peas until just tender; drain. Rinse immediately under cold water; drain. Using vegetable peeler, slice carrot into ribbons.
  • 3
    Heat peanut oil in wok or large frying pan; stir-fry drained chicken, in batches, until browned and cooked through.
  • 4
    In large serving bowl, gently toss chicken, snow peas and carrot with remaining ingredients and remaining chilli to combine.


You can use a large barbecued chicken instead of the breast fillets, if you prefer; discard bones and skin, then shred meat coarsely before tossing with remaining salad ingredients.

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