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  • Quick
  • Serves 4
  • 10 mins prep
  • 10 mins cook

Asian chicken salad

Asian Chicken Salad

Tender poached chicken is shredded through this deliciously fresh Asian salad with cabbage, veggies and a punchy dressing.


Asian chicken salad

  • 500 g chicken breast fillets, halved lengthwise
  • 3 cups shredded baby chinese cabbage (wombok)
  • 1 cucumber, halved lengthwise, thinly sliced diagonally
  • 1 green capsicum, thinly sliced
  • 2 carrots, peeled, cut into matchsticks
  • 2 1/2 cups bean sprouts
  • 3/4 cup coriander leaves
  • 2 green onions, thinly sliced diagonally
  • 1/2 cup bought oriental salad dressing


Asian chicken salad

  1. Place chicken in a deep frying pan. Cover with cold water. Bring to simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked. Using a slotted spoon, transfer chicken to a heatproof plate. Cool. Shred chicken.
  2. Combine shredded chicken, cabbage, cucumber, capsicum, carrot, bean sprouts, coriander and onion in a glass bowl. Pour dressing over chicken mixture; toss to combine. Serve.


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