Chicken Salad
This chicken salad recipe is packed full of fresh, bold flavours and it’s the perfect way to use up leftover roast chicken. It also has the added bonus of being uber healthy making it ideal for a light, low-carb lunch or dinner.
We gave our salad dressing a delicious smoky Chipotle Paste kick which works very well alongside the other classic South-East Asian flavours like fish sauce, lime juice, sesame oil, ginger, mint and coriander.
If you love healthy, flavourful food then make sure you check out our salad recipes page for lots more tasty ideas. We particularly recommend our raw courgette salad and our fig toast recipe.
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Prep time
15 mins
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Cook time
5 mins
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Total time
20 mins
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Ideal for
Lunch -
Make it
Mexican -
Serves
4
Find us in the
Mexican Section
Ingredients
- 1 Garlic clove (minced/grated)
- 200g White cabbage (finely shredded)
- 1 Carrot (finely shredded)
- 3 Spring onions (roughly chopped)
- 300g Shredded cooked chicken (leftover roast chicken is perfect)
- 1½ tbsp Lime juice
- 1½ tbsp Rice wine vinegar (red or white wine vinegar is fine)
- 1½ tbsp Sesame oil
- 1½ tbsp Fish sauce
- 1 tbsp Sugar
- 2cm Piece of fresh ginger (finely grated)
- 1½ tsp Gran Luchito Chipotle Paste
- Handful fresh mint (save small leaves for garnish)
- Handful fresh coriander
- 25g Peanuts
- 1tsp Sesame seeds (lightly toasted)
- Black pepper
- Salt
How to make it
- In a large bowl, combine the garlic, ginger, sugar, sesame oil, fish sauce, Gran Luchito Chipotle Paste, lime juice, vinegar, spring onion and a healthy pinch of black pepper. Stir together well and leave aside.
- In a separate bowl, combine the shredded cabbage, carrot, mint, coriander, chopped peanuts and chicken. Mix well.
- Add the dressing and mix thoroughly. Taste and adjust seasoning.
- Serve with lime wedges, a sprinkle of fresh mint leaves and the toasted sesame seeds.
Please Let Us Know What You Think Of This Recipe.