Date posted: 19/08/2019

Fiery Asian Umami chicken salad

A fast, flexible, flavoursome recipe to make

  • Serves 10
  • Timing: 35 mins
Votes: 5 Average: 4.6


Fairfax Meadow chicken thigh bone and skin on 20
Fiery Umami seaweed red chilli and Cornish sea salt 8g
Pure olive oil glass 60ml
Arco lime juice 20ml
Sweet potato wedges 800g
Pak choi 10
Lee Kum Kee premium dark soy sauce 40ml
Chopped garlic in oil 5g
Everyday Favourites clear blossom honey 60g
Sliced spring onions 45g
Diced red chilli 5g


  1. Place the chicken thigh, fiery Umami salt, 30ml olive oil and 10ml lime juice into a bowl and marinade for 20-30 minutes then place onto an oven tray and cook for 20-25 minutes or until cooked
  2. Place the sweet potato wedges on a tray and cook for 10-15 minutes (keep warm)
  3. Cut the pak choi into half and char grill - brushing with oil and turn frequently - allow to char and then place onto a tray to cool slightly, then slice into diagonal pieces
  4. Mix the soy sauce, garlic, honey, oil, lime juice, chopped spring onions and diced red chilli in a bowl and set to one side
  5. Once the chicken is cooked and rested remove the bone and slice into evenly sized pieces
  6. Place the sweet potato wedges in your chosen packaging and top with the pak choi, chicken and drizzle with the dressing
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