Gluten Free/ Low Carb/ Paleo/ Salads

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
Serves 4
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  1. 3 cups poached chicken breast strips (shredded chicken can be used too) (420g)
  2. 1/2 red cabbage, thinly sliced
  3. 2 carrots, peeled and grated
  4. 6 spring onions, chopped
  5. 2 jalapeno chillis, chopped
  6. 1/4 cup lime juice (60ml)
  7. 2 tblspn Tamari sauce
  8. 2 tblspn erthyritol (or other sugar substitute)
  9. 1 tblspn grated fresh ginger
  10. 1/4 cup olive oil
  11. 1/2 tspn salt
  12. 1/3 cup chopped fresh basil (or coriander/cilantro) (7g)
  13. 1/4 cup chopped peanuts (40g)
  1. Whisk the oil, ginger, lime juice, Tamari sauce, erthyritol and salt together in a bowl.
  2. In another bowl mix the chicken, cabbage, carrots, onions, basil and chillis.
  3. Pour the dressing over the cabbage mixture and mix thoroughly.
  4. Place in a serving bowl and scatter the peanuts over the salad.
  5. Eat and enjoy!
  1. Nutrition per serving: 348 Calories, 19g Fat; 30g Protein; 16g Carbohydrate; 5g Dietary Fiber; 9g Net Carb
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1 Comment

  • Reply
    August 10, 2015 at 1:04 pm

    This will be my lovely lunch for tomorrow! 🙂 MMMMM!

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