This chicken salad is for days when I crave something healthy, green and crunchy. Using an Asian spice rub to flavour the chicken for this salad makes it healthy and super tasty. Flavour made easy!
Place the ASIAN SPICE RUB, oil and chicken in a large bowl. Mix until well combined. Cover and place in the fridge to marinate for at least 10 minutes.
Meanwhile, for the pickled onion, toss the ingredients together and set aside.
For the salad dressing, whisk ingredients in a small bowl and set aside until ready to serve.
Heat a chargrill pan or non-stick frying pan over medium heat. Cook chicken for about 4 minutes each side or until just cooked through. Remove from heat and slice.
Drain and discard liquid from the pickled onion slices. Place onion in a large bowl along with the salad leaves and coriander. Drizzle with 4 Tbsp of salad dressing and transfer to a large platter. Top with avocado, chicken slices, fried shallots and spring onion. Serve with extra dressing on the side.
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