Asian chicken salad

  • Preparation Time18 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the salad

1 large carrot, peeled
270g shredded napa cabbage, from 1 small cabbage
140g shredded cos lettuce, from 1 small lettuce
1 small red pepper, seeded and deveined, thinly sliced
5g fresh Thai basil leaves or fresh mint leaves, chopped
300g thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts)
1 tbsp toasted white or black sesame seeds* see Cook's Note
45g flaked almonds, toasted** see Cook's Note

For the dressing

4 tbsp peanut or vegetable oil
30ml low-sodium soy sauce
30ml rice vinegar*
1/2 tsp granulated sugar
Salt and freshly ground black pepper, optional
20g chow mein noodles, for garnish
For the salad:

1) Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.

For the dressing:

1) In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.

2) Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

*Cook's Note: can be found in specialty Asian markets.

** Cook's Note: to toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180C/Gas 4 oven for 8 to 10 mins until lightly golden. Cool completely before using.

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