Honey soy chicken is a staple in almost every supermarket these days. Take advantage of marinaded products to get extra flavour without having to carry a load of extra sauces with you on the road.


500g marinated honey soy chicken (kebobs, breast or thigh)
1 teaspoon garlic
1 tablespoon mustard (optional)
1 large mixed Asian style salad kit
1 small red capsicum (pepper), thinly sliced
½ cup fried noodles
Handful roasted cashews

Lime Dressing
Juice of 1 lime
¼ cup soy sauce
¼ cup sweet chilli sauce
1-2 tablespoons water


  1. Combine chicken with garlic and mustard and mix to coat evenly and add extra flavour.
  2. In a large pan or on a grill, cook chicken over low-medium heat for 5-6 minutes each side or until cooked through depending on the cut being used.
  3. Whilst chicken is cooking, prepare salad and dressing. Dress salad with half of the lime dressing and divide between plates.
  4. Scatter salads with fried noodles and cashews, top with sliced chicken and drizzle remaining dressing over each.

Serves 4


  • The addition of garlic and mustard will bring more flavour to the marinaded chicken, omit if not available.
  • Cooking over low heat will prevent the sugar in the marinade from burning before the chicken is cooked through.
  • Cooking time will vary depending on what cut of meat you are using. Thigh meat takes longer to cook through than breast.
  • Lots of pre-made salad kits also come with a dressing, look for an Asian inspired kit and you can avoid having to make a dressing as well.


  • Any pre-marinated meat will work for this style of dish.
  • Mixed leaves, cucumber, red onion and peppers can be substituted for using a salad kit
  • Fried noodles can be omitted for a healthier dish, however a sprinkle adds texture with minimal extra calories
  • Peanuts can be used in place of cashews, or left off altogether.

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