Image by: Donal Skehan
If you don’t want mayonnaise as the base of your dressing, try this best five-spice chicken salad recipe by Donald Skehan instead. It’s savory, salty, and sweet with a little kick of spiciness. The combination of these wonderful flavors is surprisingly phenomenal. Plus, it’s super easy and quick to prepare! You can have it for breakfast, lunch, dinner, or anytime you want. Go ahead and watch the video below for the full instructions. Happy cooking!
In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of rice wine vinegar, 2 tablespoons of honey, five spice, grated garlic, and 1/2 lime juice. Mix all ingredients.
Place the boneless chicken thigh into the mixture. Stir the chicken into the mixture.
Place a pan over heat and drizzle some oil. Once hot, put the chicken and the sauce. Let it cook, then make the dressing.
In a bowl, add sesame oil, soy sauce, rice wine vinegar, and sunflower oil. Whisk all ingredients. Add some grated garlic and toasted sesame seeds. Mix again.
Flip the chicken and you can see the caramelized finish.
Chop some spring onions to the top and place them in the dressing bowl along with the julienned carrots and a handful of baby leaves. Give it a good mix.
Take the chicken off the pan and place it on a plate. Let it cool.
Place the salad on a plate and add coriander, mint leaves, and chilis. Next, slice the chicken and place it on top of the salad. Sprinkle with more tasted sesame seed, then serve.