Soy and Honey Glazed Chicken Salad
What You Will Need
Ingredients
- Chicken Thigh 200 g
- Lee Kum Kee Premium Soy Sauce 16 ml
- Olive oil 1 tsp
- Black pepper (to taste)
- Honey 1 tsp
- Salad
- Mixed greens 1–2 cups
- Cherry tomatoes 5–6, halved
- Toasted nuts or seeds 1 tbsp (optional)
Dressing
- Lemon juice or rice vinegar 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Marinate the chicken for 15–20 minutes. In a small bowl, combine chicken breast, soy sauce, olive oil and black pepper.
-
Preheat oven to 190°C (375°F). Place chicken on a lined tray. Bake for 12–15 minutes, depending on thickness.
-
Mix 1 tsp honey with a few drops of lemon. Brush over the chicken. Return to oven and bake for 1–2 minutes until glossy and lightly caramelised.
-
On a plate or shallow bowl, arrange: Mixed greens, and cherry tomatoes. (Optional: nuts/seeds for crunch)
-
Optional: Dress the salad with Lemon juice or rice vinegar
-
To Serve slice the honey soy baked chicken and place it over the salad. Finish with a small touch of pepper or sesame seeds if desired.