Asian Chicken Salad

By March 27, 2017June 29th, 2020Chicken, Salads, Side

This salad is lovely served as a main or as a side dish



  • 1⁄2 cup cooked chicken, sliced
  • 1 asparagus, chopped
  • 1 radish, julienned
  • 1⁄2 carrot, julienned
  • 4 sugar snap peas, cut diagonally
  • 2 tablespoons bean sprouts, chopped
  • 3⁄4 cup cabbage, finely sliced
  • 2 tablespoons coriander, chopped
  • 2 tablespoons red capsicum, finely sliced


  • 1⁄2 teaspoon garlic, minced
  • 11⁄2 tablespoons sweet chilli sauce
  • 2 teaspoons lime juice
  • 2 teaspoons fish sauce
  • 1⁄4 teaspoon sesame oil
  • Garnish 
  • 1 tablespoons cashews or almonds, chopped
  • Coriander leaves


  • Rinse asparagus and microwave for 30 seconds, set aside to cool
  • Place all salad ingredients in a bowl and lightly toss to combine


  • Whisk all the ingredients together in a small jug. Pour over salad

Garnish with cashews and coriander leaves

• You can prepare this salad in advance, by placing all salad ingredients (except chicken and nuts) into a zip lock bag. Whisk the dressing and store in a jar (keep for 1-2 days in refrigerator)

When ready assemble as above

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