Honey, Soy, Garlic Chicken Salad with Lyttle Leaves Baby Leaf Mix

A vibrant, flavour-packed salad perfect for lunch or dinner, showcasing the freshness of Lyttle Leaves Baby Leaf Mix. Tender sweet chilli chicken pairs with crisp vegetables and a zesty Asian-inspired dressing.

Salad

• 1 bag Lyttle Leaves Baby Leaf Mix, washed
• 1 large carrot, peeled and grated
• ½ red onion, thinly sliced
• 1 red pepper, thinly sliced
• Handful cherry tomatoes, halved
• 2 scallions (spring onions), chopped
• 3–4 chicken thighs or mini fillets, boneless & skinless
• 3–4 tbsp sweet chilli sauce (for marinating)

Dressing (Shake-in-a-Jar Style)

• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp freshly grated ginger (or 1 squeeze ginger purée)
• 2 garlic cloves, minced

Method

1. Marinate the Chicken
   Coat the chicken with sweet chilli sauce and let marinate for at least 30 minutes (or overnight for deeper flavour).
2. Air Fry the Chicken
   Preheat air fryer to 200°C (390°F). Air fry marinated chicken for 10 minutes or until golden, cooked through, and slightly caramelised. Let rest.
3. Prepare the Dressing
   In a small jar, add olive oil, balsamic vinegar, honey, soy sauce, sesame oil, ginger, and garlic. Close lid and shake well!
4. Assemble the Salad
   In a large bowl or plate, layer the Lyttle Leaves Baby Leaf Mix, carrots, red onion, red pepper, and tomatoes. Top with sliced sweet chilli chicken and scallions.
5. Dress and Serve
   Drizzle the dressing over the salad just before serving. Toss lightly and enjoy!