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Marinated Chicken with a Crispy Noodle and Sweet Potato Salad
Rating:
Created by:
Waraburra State School, QAST
- Mary Sneddon
Category:
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Ingredients
6chicken thighs
1 1/2 cupssweet soy
6tablespoonsgarlic, crushed
1tablespoonoil
6cupsspinach
3cupscoleslaw mix
1 1/2cupscherry tomatoes
1 1/2cupsbeetroot, diced
1 1/2cupscarrot, julienne
1 1/2cupscapsicum, julienne
1 1/2 cupssweet potato, roasted and diced
1 1/2cupscroutons
balsamic vinegar, drizzle (optional)
Method
- Dice chicken thighs and mix with marinade ingredients (sweet soy and garlic) and place into the fridge for an hour. If you want a better tasting result leave in the fridge overnight.
- Add oil to the fry pan and cook marinated chicken until it is crispy and cooked in the middle.
- Whilst the chicken is cooking, throw together all your salad ingredients into a bowl and mix well.
- For 1 serving, scoop out a cup of salad and approx. 50g of chicken to place in a bento box container.
- Add a sprinkle of croutons and drizzle with balsamic vinegar or french dressing; just before serving.
Recipe description
A variety of fresh, cool salad ingredients combined with the crunch and crisp mouthfeel from the croutons and chicken.
Variations
Vegetarian – swap chicken for tofu.
