Asian Chicken Salad
This refreshing and zesty chicken salad is bursting with flavor and vibrant colors. Tender shredded chicken pairs beautifully with crunchy mixed salad leaves, aromatic coriander, tangy red onion, spicy chili, and crisp cucumber. A simple yet luscious dressing made with fish sauce, lime zest, juice, and a hint of sugar completes this delightful dish. Perfect for a light and satisfying meal that is easy to prepare ahead of time.
— Constant Cookbook
Ingredients
- 1 boneless, skinless chicken breast
- 1 tbsp fish sauce
- zest and juice ½ lime (about 1 tbsp)
- 1 tsp caster sugar
- 100g bag mixed salad leaves
- large handful coriander , roughly chopped
- ¼ red onion , thinly sliced
- ½ chilli , deseeded and thinly sliced
- ¼ cucumber , halved lengthways, sliced
Instructions
- Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
- Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 109 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 1.6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 19 grams protein
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