Tuesday, April 7, 2015

Tropical Blackened Chicken Salad

Tasty Tuesday..

This to me came about because Sunday night is the local produce market, the Bangsar night market has quite a reputation for being pretty awesome. So we always have something super tasty and green on Sunday/Monday! You can buy all sorts but it seems great for green things and flowers!

We are noticing a pattern though, it seems we are charged the same whatever we buy (nothing is priced) so I am conducting a mini experiment.. I am sure we did alright this week though! We'll see.

Tropical Blackened Chicken 

Yummy and a bit naughty, the chicken is juicy and succulent and paired with that mango, a fresh and zesty tropical party for your taste buds.

2 ppl
Time: 20 mins all up


3 Tbsp approx sunflower oil (for frying the chicken)

4 cloves garlic
3 tsp honey
1 tbsp soy
1 tbsp sesame oil

2 small chicken breasts, sliced into chunks

1 small lettuce of choice [ we used gem lettuce]
1 mango - cut into small chunks
1/2 red onion slices
Handful Grape tomatoes - any colour
1 tiny yellow pepper - sliced
1/4 red cabbage - chopped finely
Small bunch Thai basil - leaves picked and torn if large
1/2 an avocado - sliced as desired

1 fresh lime, squeezed
1 tbsp soy
1 tbsp olive oil
1 small red chili - (de-seeded if preferred)


  • Mix sesame oil, garlic, soy and honey together in a bowl, add to this the chopped chicken.
  • Heat the sunflower oil until bubbling, carefully add the chicken in batches as to not cool the oil.. cook until the outside is blackened but not too burnt.
  • Rest the cooked chicken on absorbent paper until all the chicken is cooked.
  • Mix together lettuce, tomatoes, onion, mango, cabbage, pepper & basil. Top with the avocado.
  • Whisk together olive oil, soy, fresh lime and the chili for a quick dressing, pour over the salad and mix. Lay the chicken on top and garnish with a thai basil leaf.
  • Yummy salad is complete, we had a cold Milo (very popular here)with it because I over did the chili! Ha.


K x

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