Asian Chicken Salad Recipe

Asian Chicken Salad Recipe

Asian Chicken Salad Recipe

Asian Chicken Salad Recipe


For the salad:

  1. Fresh ginger – 4 coins
  2. Coriander – 2 sprigs
  3. Onions – 3 spring
  4. Carrot halved – 1 small
  5. Chicken breasts halves on the bone – 680g skinless
  6. Chicken stock homemade or low-sodium tinned – 950ml
  7. Cucumbers seeded and diced – 2 kirby
  8. Jicama peeled and diced – ¼ medium (or substitute for water chestnuts)
  9. Coriander leaves roughly chopped – 30g
  10. Grape tomatoes halved – 160g
  11. Onion – 1 spring (white and green) thinly sliced
  12. Toasted cashews chopped -35g
  13. Low-fat ginger dressing recipe follows
  14. Butterhead lettuce leaves separated – 1 head

For the ginger dressing:

  1. Lime juiced – 1 (about 2 tbsp)
  2. Freshly grated peeled fresh ginger – 1 tbsp
  3. Soy sauce – 1 tbsp
  4. Asian chilli paste such as sambal oelek – 1 tsp
  5. Southeast asian fish sauce – 2 tsps
  6. Salt – ¼ tsp
  7. Broth from poached chicken – 1 tbsp
  8. Extra-virgin olive oil – 2 tbsp


  • Put the ginger, coriander, spring onions, carrot and chicken breasts in a medium saucepan.
  • Cover with the stock and bring just to a boil.
  • Lower the heat to very low and cover.
  • Poach the chicken for 20 mins or until firm to the touch.
  • Remove the pan from the heat uncover and cool the chicken in the liquid about 30 mins.
  • Bone and pull the chicken into bite-size pieces.
  • Save the broth.
  • Toss the chicken with the remaining salad ingredients and toss with the dressing.
  • Wrap about 75g of the salad in a lettuce leaf.
  • Serve 3 to 4 lettuce leaves per person with a wedge of lime if desired.

For the ginger dressing:

  • Whisk the lime juice, ginger, soy, chilli, fish sauce, salt and broth in a small bowl.
  • Gradually whisk in the oil starting with a few drops and then adding the rest in a steady stream to make a dressing.

Chicken Tikka Salad Recipe by Chef Zarnak Sidhwa

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