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Sweet Chilli Chicken Salad


  • 850g chicken tenderloins
  • 1 garlic clove, finely chopped
  • 1 tbsp (20ml) Kikkoman Less Salt Soy Sauce
  • 1 tbsp (20ml) Kikkoman Sweet Chilli, Ginger & Soy Marinade & Stir Fry Sauce
  • Olive oil spray
  • 2 cups mixed salad leaves
  • 2 small tomatoes, cut into wedges
  • 1 small radish, thinly sliced
  • 2 small Lebanese cucumbers, thinly sliced
  • 1/4 cup each coriander and mint leaves
  • 1/2 fresh lime, to serve
1hr 25min
Cook time
Prep time
1hr 15min

Sweet Chilli Chicken Salad


  1. Combine chicken, garlic, soy and sweet chilli marinade in a flat non-metallic dish. Marinate in fridge for 1 hour, turning once (marinate longer for a richer flavour).
  2. Preheat a large frypan over medium heat. Remove chicken from dish and pat dry with paper towels to help prevent burning. Spray chicken with olive oil, and cook for 3 minutes each side until cooked through. Cut into thick slices.
  3. Combine the salad leaves in a salad bowl with the tomatoes, radish, cucumbers, herbs and chicken. Toss gently. Squeeze lime juice over salad and serve immediately.
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