Asian Chicken Salad

Asian Chicken Salad

  • Serves: 4
  • Prep Time: 00:30
  • Cooking Time: 00:00
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A refreshing salad that's just perfect for those hot summer days. Fresh herbs of coriander and mint make this delicious chicken salad have it's appealing fresh taste. If you are a chili lover, add one red chili thinly slice.This salad can be made earlier in the day and stored covered in the fridge, just add the tomatoes and dressing just before serving.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 1 whole cooked chicken, roughly shredded
  • 1/2 red onion, finely diced
  • 2 spring onion(s), thinly sliced with green tops
  • 1 lge lebanese cucumber(s), diced
  • 1 bunch coriander, leaves roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 250g bean sprouts
  • 2 tomato(es), diced
  • DRESSING:
  • 2 Tbsp olive oil
  • 3 Tbsp fish sauce
  • 1 Tbsp coconut aminos
  • 1 Tbsp apple cider vinegar
  • Juice of 1 lemon(s)
  • 1/4 tsp chilli, powder or to taste
  • 1/4 tsp white pepper

Directions

Add all the dressing ingredients into a bowl and whisk well to combine. Set aside.

Remove cooled roasted chicken from the bones, roughly shred and set aside in the fridge.

To a large bowl add, red onion, spring onions, cucumber, coriander and mint, mix to combine. Add chicken, bean shoots and tomatoes. Mix well to distribute ingredients evenly (I like to use my hands to mix this salad).

Pour dressing over salad, mix dressing through.

Transfer salad to a serving dish and sprinkle with some spring onion green tops, thinly sliced.

chicken

Choose grass fed, free range chicken and organic if available. Chicken is a meat that gets injected with hormones to plumb it up, shop carefully. A good source of protein.

red onion

Red onions are sometimes called purple onions and have a mild to sweet flavour. They are normally eaten raw or lightly cooked. Raw they add colour to salads, when lightly cooked some colour is lost. Red onions are packed with quercetin, aside from its antioxidant properties, quercetin has been found to possess cancer fighting, ani-fungal, aniti-bacterial and anti-inflammatory properties.

spring onion(s)

Other names for spring onion are scallion or green onion. They have hollow green leaves and a small root bulb and can be eaten raw or cooked. The green tops are also used sliced or chopped as a garnish. The green tops are a good source of vitamin C and beta carotene.

lebanese cucumber(s)

Lebanese cucumbers are usually just a little smaller and have thinner skins than the regular green cucumber and are eaten with skin on, which means more green into your diet. They also don't seem to cause burping or indigestion. Cucumbers contain Vitamin K.

coriander

Coriander is also know as cilantro. The fresh chopped green leaves in large amounts are a good source of vitamin C. The fresh leaves are an ingredient in many Indian, Thai, and Mexican dishes. They are usually tossed through just before serving as the heat can diminish the flavour. The dried fruits are known as coriander seeds, the seeds have a lemony citrus flavour when crushed. The word coriander in food preparation may only be referring to the ground seeds not the plant.

mint leaves

Peppermint is one of the easiest and hardest herbs to grown. Studies have uncovered a variety of health benefits. Mint leave oil is used as a digestive aid, to relieve pain, it has anticancer properties and can help with allergies.

bean sprouts

Bean sprouts also know as bean shoots are a common ingredient used in Asian cuisine. Bean shoots are grown from mung bean seeds, they add great flavour and texture to dishes. A great source of dietary fibre, vitamins C and K, protein, magnesium and rich in digestible energy.

tomato(es)

The tomato is a fruit but is much lower in sugar content than other fruits so it is typically eaten raw in salads and cooked in many dish and sauces from around the world. The tomato belongs to the nightshade family. Tomatoes contain carotene lycopene, one of the most powerful natural antioxidants.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

fish sauce

Just a little of this sauce will make a big difference to a recipe. Fish sauce is used in Asian cooking, be adventurous and add to other types of dishes to enhance the flavour. Read your label when purchasing as you just want fish and salt, no preservatives or sugar added.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.

lemon(s)

The lemon is a citrus fruit which makes it high in vitamin C. Lemons have a distinctive sour taste which makes it a key ingredient in drinks and foods. The pulp and rind (zest) are also used in cooking and baking.

chilli

Chilli is the spicy fruit of plants that belong to the capsicum family. It is eaten fresh or dried. Chilli powder is dried and ground red chilli peppers. They are members of the nightshade family, Solanaceae. Red chillies contain large amounts of vitamin C and are a good source of most B vitamins, they are also very high in potassium, magnesium and iron.

white pepper

White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.

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