Chicken Salad with Honey and Chilli Vinaigrette


Chicken Salad with Honey and Chilli Vinaigrette
Servings: 6


800g chicken wings, each cut into two parts
4 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons brown sugar
salt and freshly ground black pepper
2-3 handfuls (300g) green beans

1 cup white wine
2 tablespoons wine vinegar
1 small red onion, peeled and finely chopped
1 mild red chilli, deseeded and finely chopped
¼ cup chicken stock
¼ cup olive oil
1 tablespoon mild honey

several handfuls mixed salad leaves
3 tablespoons sunflower seeds, toasted

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100296


This is a salad to serve when you want a light evening meal or a luncheon dish. It will also be a hit with the children as the gooey little chicken pieces are tasty and not too spicy. You could serve small portions as a clever entrée dish.



Preheat the oven to 200°C. Put the chicken pieces into an ovenproof dish and pour the soy sauce and the oil over them. Sprinkle with brown sugar, salt and black pepper.

Place the dish of chicken pieces in the oven to cook until golden (about 25minutes).

Trim the beans. Bring a pan of salted water to the boil and blanch the beans for one minute. Refresh immediately in ice-cold water.

To make the vinaigrette, put the white wine and vinegar in a small saucepan with the chopped onion and chilli. Bring to a steady simmer and cook until almost all the liquid has evaporated. Add the chicken stock, oil and honey and simmer for a further three to four minutes. Remove and cool.

To serve, place the greens on a plate and put the chicken pieces on top, tossed with the beans. Pour the dressing over them and sprinkle with toasted sunflower seeds.



Salad - Mains

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