Asian Chicken Salad

A crunchy and colourful chicken salad with lots of flavour.  Quick and easy to make too!

It's salad season and I wanted something slightly asian inspired with chicken for the Chief Taster.  It's almost like an uncooked stir fry dish, but disguised as a salad!   He enjoyed the flavours and crunch of the salad, along with the bright colours.   I only used basil with this as he does not like coriander (cilantro) much, but I think the dish would be great with it.   If you had some shredded chicken you could use that, but I poached some chicken breast strips in order to keep the chicken moist as a contrast against the crunchy salad ingredients.

Asian Chicken Salad

Angela Coleby

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Servings 4

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Ingredients

  

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• 3 cups poached chicken breast strips shredded chicken can be used too (420g)
• ½ red cabbage thinly sliced
• 2 carrots peeled and grated
• 6 spring onions chopped
• 2 jalapeno chillis chopped
• ¼ cup lime juice 60ml
• 2 tblspn Tamari sauce
• 2 tblspn erthyritol or other sugar substitute
• 1 tblspn grated fresh ginger
• ¼ cup olive oil
• ½ tspn salt
• ⅓ cup chopped fresh basil or coriander/cilantro (7g)
• ¼ cup chopped peanuts 40g

Instructions

 

• Whisk the oil, ginger, lime juice, Tamari sauce, erthyritol and salt together in a bowl.
• In another bowl mix the chicken, cabbage, carrots, onions, basil and chillis.
• Pour the dressing over the cabbage mixture and mix thoroughly.
• Place in a serving bowl and scatter the peanuts over the salad.
• Eat and enjoy!

Notes

Nutrition per serving: 348 Calories, 19g Fat; 30g Protein; 16g Carbohydrate; 5g Dietary Fiber; 9g Net Carb

The information shown is an estimate provided by an online nutrition calculator.

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