Warm Asian Chicken Salad


15-20 mins

Serves 4



4 chicken breasts, cut into 1cm thick slices

2 large pak choi, sliced in half lengthways
2 tablespoons vegetable oil

For the dressing:

4 tablespoons olive oil

3 cloves garlic, finely sliced

2cm piece ginger, skinned and cut into matchsticks

2 Dutch red finger chillies

3 tablespoons light soy sauce

1 tablespoon runny honey


This is a lovely salad with chicken and pak choi. We’ve added a pinch of Fiery Sea Pepper to give it a bit of a kick. Delicious!

Warm Asian Chicken Salad


  • Put the butter, egg yolks and 1 tbsp of water in a heavy based saucepan over a very low heat, whisking all the time.
  • Heat a large griddle pan over a medium/high heat.
  • Brush the pak choi on the cut side with some veg oil and place on the griddle pan. Leave for 3 to 4 minutes and turn over when it is cooked on that side.
  • Leave for 3 to 4 minutes to cook through. It should be soft and juicy with some griddle marks. Put in a warmed dish in a low oven to keep warm.
  • Toss the chicken in the remaining vegetable oil. Drain the excess oil off the chicken and put it onto the griddle. Leave for 3 minutes (do not be tempted to move as this will spoil the griddle marks). Turn and cook on the other side for 2-3 minutes until cooked through.
  • Whilst the chicken is cooking heat a small frying pan on a medium heat. Add the dressing oil and when hot add the garlic, ginger and chilli. Let it all fry and when it is about to brown add the soy sauce and honey. Stir through to warm and taste to see if it needs more soy or honey.
  • Serve the pak choi and chicken on warm plates with the dressing drizzled over the top.
  • Sprinkle the Fiery Sea Peppper™ over the chicken and pak choi and serve.

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