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Barbecue chicken, cabbage and toasted almond salad
Barbecue chicken, cabbage and toasted almond salad
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Prep Time:
145 minutes
Cook Time:
20 minutes
Total Time:
165 minutes
Whip up a delicious BBQ chicken and salad for a satisfying family meal.
Ingredients:
  • 63.00 gm soy sauce
  • 6.90 gm olive oil
  • 1 clove garlic, finely chopped
  • 20.00 ml fresh ginger, peeled, finely chopped
  • 800g chicken thighs
  • 20.00 ml Brand balsamic vinegar
  • 40.00 gm water
  • 10.60 gm soy sauce
  • 9.20 gm olive oil
  • 5.40 gm hoisin sauce
  • 5.30 gm lime juice
  • 14.40 gm Australian honey (from 500g jar)
  • 1 tsp finely chopped fresh ginger
  • 1/4 medium wombok or green cabbage (about 250g), thinly sliced
  • 1 small carrot, peeled, cut into julienne strips
  • 2 spring onions, thinly sliced on a sharp angle
  • 20.00 ml coriander, chopped
  • 20g slivered almonds, toasted
Instructions:
  • In a bowl, combine soy sauce, oil, garlic, and ginger. Add chicken and ensure it is well coated. Cover and refrigerate for a minimum of 2 hours.
  • Preheat the barbecue to medium heat. Grill the chicken for 8-10 minutes on each side, then transfer to a foil-covered plate.
  • Mix together all vinaigrette ingredients in a bowl.
  • Mix the wombok, carrot, half of the spring onion, and coriander in a large bowl with the vinaigrette until well coated.
  • Serve by distributing the salad evenly among four plates, arranging the chicken on top of the salad, and topping with toasted almonds and the rest of the spring onions.

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