Looking for a healthy supper with good flavor and some heat? I love this recipe for a tangy soy-glazed chicken salad. You can use left over chicken from the day before, and spice it up with a soy glaze rich in chili and garlic. A crunchy mix of vegetables make the salad extra filling.
To make this salad for four people, you'll need:
- 17 ounces (500 g) cooked chicken
- 2 zucchinis
- 2 sweet peppers
- 2 onions
- a bunch of lettuce
- salt & pepper
- lemon juice and olive oil
- 1/2 cup (1.2 dl) soy sauce
- 2 chili peppers
- 4 garlic cloves
- 2-3 tablespoons sugar
Chop the chicken, zucchinis, sweet peppers and onions into bite size pieces. I used the meat from delicious chicken legs. A leaner option is chicken breast. Then chop the chili peppers and garlic finely. Mix soy sauce and sugar in a medium bowl, and add the chopped chili and garlic. Add the chicken into the bowl, and mix until the glaze covers all the pieces of chicken generously. Let sit in the fridge for 20 minutes.
Cook the chopped vegetables in a bit of olive oil. Start with zucchini. Cook it for 5 minutes before adding the onions and sweet peppers. Cook for 5 more minutes leaving the vegetables crunchy. Add salt & pepper to taste.
Heat up the chicken in a pan for 5 minutes. Pour in the glaze as well. On high heat the chicken gets a bit of caramelized surface from the glaze.
Place washed and dried lettuce on a plate. Drizzle with fresh lemon juice and a touch of olive oil.
Add the vegetable mix to the side, and top everything with the glazed chicken. Spoon the remaining soy glaze on top of the salad. Serve while the chicken and vegetables are hot. I added some of my home grown pea sprigs on top.
It's a fully satisfying warm meal, and a salad you will crave for!