Teriyake Chicken Salad Recipe

For the Chicken:

Marinade

·         Soy Sauce

·         Mirin (Rice Wine, or sherry)

·         Honey

·         Ginger

·         Garlick

·         Chilli Flakes

For the Salad:

·         New Potatoes (or similar), cooked and cooled

·         Carrots (shredded)

·         Cucumber (sliced)

·         Spring Onions (finely sliced)

·         Bean Sprouts

·         Pinapple chunks

·         Unsalted peanuts (coarsely crushed)

·         Coriander (or parsley)

For the Salad Dressing

·         Peanut Butter

·         Soy Sauce

·         Lime Juice

·         1 fresh red chilly, deseeded and chopped

·         Pineapple Juice (I used a little of the juice from the tinned pinapple)

·         Honey to taste

Method:

Mix your marinade in a bowl split some into another bowl to use for basting the chicken later. Marinade the chicken for a few hours or overnight (although if you only have 30 minutes it will do). Cook the chicken in the oven or under the grill and after 10 minutes start to baste the chicken with the set aside marinade (this will allow it to turn out dark and sticky!)..

In a bowl mix your salad ingredients.

In a seperate bowl mix the dressing ingredients and whist till gloopy, combine with the salad and mix.

When the chicken is ready, allow to rest for 2-3 minutes, slice thinly and serve however you wish.