Barbecue chicken, cabbage and toasted almond salad

Recipes / Meat

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

Recipe «Barbecue chicken, cabbage and toasted almond salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.