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  • Quick
  • Easy
  • Serves 4
  • 20 mins prep

Asian-style chicken salad

Asian-style chicken salad

Full of tasty protein and fresh vegetables, this beautiful Summer salad is wonderful tossed with a punchy Asian dressing.



  • 2 tbsp chinese cooking wine
  • 1 tbsp lime juice
  • 1 tbsp vegetable oil
  • 1 tbsp light soy sauce
  • 2 tsp fish sauce
  • 2 tsp brown sugar

Asian-style chicken salad

  • 1 cup shredded barbeque chicken, skin removed
  • 6 cherry tomatoes, quartered
  • 1 cup shredded wombok cabbage
  • 1/2 cup coriander leaves
  • 1/4 cup torn mint leaves
  • 1/4 cup chopped toasted peanuts
  • 6 green onions, thinly sliced
  • 1 red chilli, sliced
  • 2 hard-boiled eggs, shelled, quartered


Asian-style chicken salad

  1. In a large serving bowl, combine all salad ingredients except eggs, tossing well. Cover and chill until required.
  2. To make dressing: In a jug, whisk together all ingredients.
  3. Just before serving, top salad with egg. Drizzle over dressing, tossing well to serve.


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