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Sticky lemon chicken salad recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Quick and delicious Asian salad, perfect for the whole family.
Ingredients:
  • 160ml (2/3 cup) Chicken Style Liquid Stock
  • 80ml (1/3 cup) fresh lemon juice
  • 80ml (1/3 cup) honey
  • Vegetable oil, to deep-fry
  • 70g (1/2 cup) cornflour
  • 500g chicken tenderloins
  • 2 x 230g Asian Style Salad Bowl
  • 2 baby gem lettuces, leaves separated
Instructions:
  • In a frying pan over medium-high heat, combine stock, lemon juice, and honey. Bring to a boil, then lower the heat to medium-low and simmer for 10 minutes until the mixture is slightly reduced and thickened. Remove from heat and cover.
  • Sift flour and cornflour into a large bowl. Cut each tenderloin into smaller pieces. Toss chicken in flour mixture in batches, then coat in a smooth water-flour mixture. Heat vegetable oil in a saucepan until sizzling, then fry chicken until golden and cooked through. Transfer to paper towel-lined plate.
  • Place chicken in the zesty lemon sauce and cook over medium heat for 2 minutes, stirring to fully coat. Combine both salads and lettuce in a large mixing bowl with 1 packet of dressing and crispy noodles. Divide the salad onto plates, then add the chicken on top. Serve with the extra dressing packet on the side.

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