Asian Chicken Slaw Salad
Combining elements of several fan-favourite dishes, this crunchy, colourful salad is sure to convert even the most reluctant lettuce eater. Packed with protein, vitamin C, healthy fats and gut-friendly fibre, consider this moreish bowl your easy, everyday solution to upping your vegetable intake.
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 200g cooked chicken breast, shredded
- 120g (approx. 2 cups) green cabbage, shredded
- 60g (approx.1 cup) red cabbage, shredded
- 1 large carrot, julienned
- 1 red pepper, thinly sliced
- 2 spring onions, chopped
- Handful of fresh coriander leaves
- 1tbsp toasted sesame seeds
Dressing:
- 2 tbsp tamari or low-sodium soy sauce
- 1 tbsp toasted sesame oil
- Juice of 1 lime
- 1 tsp grated fresh ginger
- 1 tsp honey or maple syrup
- 1 small red chilli, finely chopped
Method
- Poach chicken breasts in simmering water for 12-15 minutes, or until fully cooked through.
- In a large bowl, combine the green and red cabbage, carrot, pepper, spring onions, coriander and shredded chicken.
- In a small bowl, whisk together all dressing ingredients until smooth and well combined.
- Pour the dressing over the salad and toss thoroughly to coat.
- Sprinkle with toasted sesame seeds just before serving.
