We went to the south island of New Zealand for our honeymoon and while we were there we had Pork ribs with a orange chilli sauce, it was amazing and I have been wanting to recreate that sauce.
I thought using the sauce for chicken salad would be amazing and it was!!
The salad is fresh and crunchy and with the hot chicken and the sweet spicy sauce it is one of the best meals I’ve had, even Marc thinks this is a real meal, rather than needing more chicken.
This salad has everything I want in a salad. I has crunch from the cucumber, creaminess from the avocado, and sweet and spice from the sauce.
Adding some nuts from extra crunch would be amazing too though.
Orange Chilli Chicken Salad
2 chicken breasts, about 800g, cut into 2cm pieces
1 cup fresh orange juice
1/2 cup sweet chilli sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tomatoes, chopped
1/2 continental cucumber, sliced
1 avocado, sliced thinly
1/2 cos lettuce, roughly chopped
Preheat a frypan over medium high heat, add 1 tablespoon oil and add the chicken breast cook until light golden brown.
Meanwhile mix together the juice, sweet chilli sauce, sugar, soy sauce and vinegar. Once the chicken is golden pour in the sauce mix. Continue to cook stirring often until the chicken is cooked and the sauce has thickened.
Divide the lettuce, tomatoes, avocado and cucumber between bowls. Divide up the chicken and pour extra sauce over each bowl. Serve and enjoy!