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Asian Chicken Salad


This salad dressing is one of my favourites and I use it often on many different dishes. For the actual salad you can use any vegetables you like. I find the crunchy ones work the best so red cabbage would be a good suggestion. I cooked my own chicken breasts, but if you want to pull this salad together even quicker then use pre-cooked chicken. Enjoy the weekend!


Serves 4



4 cooked chicken breasts

2 carrots - shaved with a peeler

1 cucumber chopped

1 bag mixed radishes - sliced

1 bag of Pea shoots

1 red chilli - sliced


Sesame seeds black white or both



(shake the ingredients in a jar)

Juice of 2 limes

1 clove garlic - crushed

1 teaspoon ginger - grated

1 teaspoon squeeze of honey

1 teaspoon Chopped chilli

1 tablespoon spoon sesame oil

1 Dessert spoon fish sauce

1 tablespoon spoon soy sauce




Preheat the oven to 210 degrees.

Season the chicken and drizzle with oil. Roast for 20 minutes. Leave to rest for 10 minutes.


Assemble the salad ingredients in a large bowl. Tear the chicken into chunks. Drizzle with with the dressing, toss and sprinkle with sesame seeds.


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