Asian Chicken Salad

Why you'll love this recipe

The combination of textures makes this salad incredibly satisfying. Tender chicken, crunchy cabbage, and a zingy dressing that brings everything together.

Ingredients

Salad

• 300g chicken breast
• 200g mixed cabbage (red and white), shredded
• 1 large carrot, julienned
• 1 red bell pepper, sliced thin
• 100g edamame beans
• 4 spring onions, sliced
• Fresh coriander
• 2 tablespoons sesame seeds

Dressing

• 3 tablespoons soy sauce (or tamari for GF)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced

Instructions

1. Cook chicken: Season chicken with salt and pepper. Grill or pan-fry for 6-7 minutes per side until cooked through. Rest 5 minutes, then slice.

2. Make dressing: Whisk all dressing ingredients together until combined.

3. Prepare vegetables: Shred cabbage, julienne carrot, slice pepper and spring onions.

4. Assemble: Combine vegetables in a large bowl. Add sliced chicken on top.

5. Dress and serve: Pour dressing over salad, toss gently. Top with sesame seeds and coriander.

Tips for success

• Slice chicken thin: More surface area means more flavour.
• Massage the cabbage: Rubbing with a bit of salt softens it slightly.

Variations

• Crispy chicken: Use air-fried or breaded chicken strips.
• Vegetarian: Replace chicken with crispy tofu.
• Extra crunch: Add crushed peanuts or crispy wonton strips.

Storage

Store dressing separately. Salad keeps 2 days in fridge; dress just before eating.