Chicken Salad with Lemon

Chicken Salad with Lemon

cooking-time10 mins cooking-servings4 SERVINGS


  • 1 pack of Sadia One by One Chicken Fillet
  • 1 stalk of scallion
  • 3 slices of thinly sliced ginger
  • 2 tbsp vegetable oil
  • 4 cloves garlic (minced, about 2 tbsp)
  • 1½ tbsp light soy sauce
  • 1½ tsp rice vinegar
  • 1 tbsp oyster sauce
  • 1-2 thai bird chilies (finely chopped, optional)
  • 1/4 cup cilantro (chopped)
  • 1/2 lemon (de-seeded and very thinly sliced)
  • salt, to taste


  1. In a medium pot over medium heat, bring 6 to 7 cups of water to a boil, along with 3 slices of ginger and 1 stalk of scallions. 
  2. Add in the Sadia One by One Chicken Fillet and turn to low heat to prevent the chicken from overcooking. Cover tightly, allowing the chicken fillets sit in the pot for 12 to 15 minutes (depending on the size of your chicken fillets). The chicken is done when you poke the thickest part with a chopstick and the juice runs clear.
  3. Meanwhile, proceed to make the sauce. Heat the oil in a small saucepan over medium heat. Add the minced garlic and cook the mixture until it simmers.
  4. When it starts to simmer, immediately turn off the heat. Stir in the light soy sauce, rice vinegar and oyster sauce.
  5. When the chicken is cooked through, transfer it to an ice bath to stop the cooking process. Use your hands to shred it into smaller bite-sized pieces, and transfer to a mixing bowl. 
  6. Add the sauce to the chicken, along with the chilies (if using), cilantro, and lemon slices. Toss well, and add salt to taste. Serve and enjoy! 

One by One Chicken Fillet

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