Layered Honey Chicken Salad Recipe

This layered chicken salad will be a crowd-pleaser at your next lunch.

The ingredient of Layered Honey Chicken Salad Recipe

• 1 tbsp massel chicken stock powder
• 2 chicken breast fillets
• 125g dried instant noodles
• 2 tbsp honey
• 2 tbsp soy sauce
• 3 tsp sesame oil
• extra 1 tsp massel chicken stock powder
• 2 tbsp rice wine vinegar
• 1 2 small chinese cabbage wombok shredded
• 2 carrots shredded
• 2 lebanese cucumbers ribboned
• 60g baby spinach
• 2 green onions thinly sliced

The Instruction of layered honey chicken salad recipe

• combine 1 litre cold water and stock powder in a frying pan bring to the boil over high heat add chicken return to the boil reduce heat to low simmer for 10 to 15 minutes turning or until chicken is just cooked through transfer to a plate drain water from pan wipe pan clean
• meanwhile cook noodles following packet directions rinse under cold water drain well
• combine honey soy sauce oil and extra stock powder in a small bowl return chicken to frying pan pour over honey mixture bring to a simmer over medium heat reduce heat to low simmer for 5 minutes turning chicken occasionally until chicken is browned and sauce has caramelised be careful not to burn sauce transfer chicken to a board slice thinly
• transfer sauce to a heatproof jug add vinegar whisk to combine
• layer cabbage carrot and cucumber in a 4 litre capacity glass serving bowl drizzle with 1 3 of the dressing top with noodles then chicken drizzle with half the remaining dressing top with spinach and onion drizzle with remaining dressing serve immediately

Nutritions of Layered Honey Chicken Salad Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post