Barbecue chicken, cabbage and toasted almond salad

Cooking Meat Barbecue chicken, cabbage and toasted almond salad

Feed your family with this tasty barbecue chicken and salad recipe.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. For chicken: Whisk soy sauce, oil, garlic and ginger in a bowl. Add chicken and turn to coat. Cover and refrigerate for at least 2 hours.
  2. Preheat barbecue to medium heat. Place chicken on barbecue and cook, turning once, for 8-10 minutes per side. Remove from barbecue and transfer to a plate covered with foil.
  3. Combine all vinaigrette ingredients in a bowl.
  4. In large bowl combine the wombok, carrot, 1/2 the spring onion and coriander with the vinaigrette. Toss well to coat.
  5. To serve: Divide salad among four plates, place chicken against salad and garnish with toasted almonds and remaining spring onions.

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3 tbsp soy sauce
1 1/2 tsp olive oil
1 clove garlic, finely chopped
1 tbsp fresh ginger, peeled, finely chopped
800g Coles RSPCA approved chicken thighs
1 tbsp Coles Brand balsamic vinegar
2 tbsp water
2 tsp soy sauce
2 tsp olive oil
1 tsp hoisin sauce
1 tsp lime juice
2 tsp Coles Australian honey
1 tsp finely chopped fresh ginger
1/4 medium wombok or green cabbage , thinly sliced
1 small carrot, peeled, cut into julienne strips
2 spring onions, thinly sliced on a sharp angle
1 tbsp coriander, chopped
20g slivered almonds, toasted

Adv

Autors
Preparation time
2:25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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