Chargrilled Chicken with Asian Salad Recipe

Chargrilled Chicken with Asian Salad


  • 500g
    chicken breast, cut into approx. 2 cm thick strips
  • 1 pkt
    MAGGI Beef Stroganoff
  • 2 medium (240g)
    carrot, peeled, cut into matchsticks
  • 2 shallots (50g)
    trimmed, cut into matchsticks
  • 1 bunch
    coriander, leaves picked
  • 1 bunch
    Vietnamese mint, leaves picked
  • 1 (170g)
    telegraph cucumbers, sliced
  • 1
    red capsicum, thinly sliced
  • 1/2 cup (80g)
    unsalted roasted peanuts, coarsely chopped (optional)
  • 1/4 cup
    store bought fried shallots (optional)
  • 1/4 cup (60mL)
    lime juice
  • 2 tbsp
    light soy sauce
  • 1 tbsp
    Sweet Chilli Sauce

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. Thread chicken evenly onto skewers. Cover with Beef Stroganoff Recipe Base and set aside for 5 minutes.

  2. Preheat barbecue plate or chargrill on medium-high heat. Cook skewers, in batches, turning, for 10 to 12 minutes or until lightly charred and chicken is cooked through.

  3. Meanwhile to make dressing, combine lime juice, soy sauce and Sweet Chilli Sauce into a small bowl and mix.

  4. Combine carrot, shallots, coriander, mint, cucumber and red capsicum in a large bowl. Add dressing and toss to combine. Divide evenly among serving plates with chicken skewers and sprinkle with peanuts and shallots to serve. Serve with rice if desired.