Asian BBQ Chicken Slaw Salad

Ingredients

• 1 large chicken breast (300g)
• *Marinade
• 1 tsp. garlic, crushed
• 1 tsp. ginger, crushed
• 1 tbsp. honey, warmed
• 1 tsp. sesame oil
• 1 tbsp. soy, salt reduced
• 2 tsp. Mirin or rice wine vinegar
• *Slaw
• 1 cup shredded wombok cabbage
• 1 cucumber sliced finely
• 1 carrot, sliced finely or grated
• 2 spring onions, sliced finely
• ¼ red capsicum, sliced finely
• 1 lime, squeezed
• *Dressing
• 1 tbsp. soy, salt reduced & 1 tbsp. Mirin or rice wine vinegar
• 1 tbsp. Mirin or rice wine vinegar
• 1 tbsp. honey, warmed
• 1 tsp. sesame oil

Method

1. 1Place your marinade into a non-metallic bowl and mix. Add the whole chicken breast (or you can slice if easier). Mix so the chicken has been coated, place in the fridge, at least 30 minutes.
2. 2Shred your cabbage and place into a large bowl. Slice your carrot, onion, capsicum and cucumber and add to bowl.
3. 3Mix your dressing in a small bowl and drizzle over salad ingredients, mix with tongs.
4. 4Heat your griddle pan or BBQ then cook your chicken on medium heat. Once cooked take off and place on a plate and cover with foil, resting for 5 minutes.
5. 5Place your slaw ingredients onto a large plate. Slice your chicken and place on top of slaw, squeeze your lime juice over the chicken and slaw.