Spread the love

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

Print Recipe Pin Recipe

Servings

Ingredients

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!