Asian Kumara and Chicken Salad

Asian Kumara Salad resized
Serves 4:
  • 4 single chicken breasts, boneless, skinless
  • 2 tablespoons each: honey, sesame oil, soy sauce
  • 6 little rubies kumara
  • ½ cup peanuts
  • ¼ red cabbage, finely chopped
  • 1 cup mung bean sprouts
  • 2 spring onions, finely chopped
  • 2 medium carrots, peeled and grated
  • ½ cup coriander leaves
  • ¼ cup basil leaves
  • ½ cup snowpea shoots
  • I cup crisp fried noodles
  • 1 Tbsp sesame oil
  • 2 cloves garlic, crushed
  • ¼ tsp ginger spice
  • 2 Tbsp sweet chilli sauce
  • 2 Tbsp lemon juice
  • 2 Tbsp soy sauce
Dice up the chicken into bite size pieces and place them in a dish with the honey, sesame oil and soy sauce. Place into fridge to marinate for 30 minutes.
Wash Kumaras and boil in a pot until tender when pierced with a sharp knife. Cut into quarters. 
Heat a frying pan over a high heat. Add the chicken breasts and cook for 5 minutes or until chicken is cooked through. Add the kumara and peanuts and pour over the remaining marinate. Toss together and cook for a further 2 minutes.
Combine the red cabbage, sprouts, spring onions, carrots, herbs, and noodles onto a serving platter.
Place all the dressing ingredients in a small bowl and mix well.
Scatter the chicken, kumara and peanuts through the salad.
Drizzle with the dressing and serve.


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