Asian Chicken Salad

Written on the 30 January 2015 by Studio Pilates

Calories Per Serve: 376
Time To Prepare: 30 minutes if cooking the chicken, 5 minutes to chop and assemble if using precooked chicken
Serves: 4


  • 2 boneless chicken breasts
  • 5 cups Chinese cabbage, sliced thin
  • 1/2 cup shredded carrot
  • 1/2 cup minced shallots
  • 1/2 cup sliced almonds
  • 1/4 cup chopped fresh coriander
  • 2 TBS sesame seeds


  • 2 TBS extra olive oil
  • 2 TBS soy sauce
  • 1/4 cup rice vinegar
  • 3 TBS honey
  • Pinch pepper
  • Salt & white pepper to taste


  • Preheat pan, season chicken with a little salt and pepper, cook chicken breasts then shred (alternatively you can use cooked chicken from a roast chicken or leftover chicken)
  • While pan is heating, thinly slice cabbage, and shred carrot. Carrot is easily shredded in food processor with shredding blade. Otherwise you can shred it by hand, or slice it thin. Chop coriander and shallot cabbage and carrot mixture. Add sliced almonds.
  • Whisk together olive oil, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Toss with cabbage mixture and chicken. Sprinkle with sesame seeds.

Recipe adapted from the Worlds Healthiest Foods

Nutritional Information Per Serve:
Protein: 33..5 g
Kilojoules: 1579
Calories: 37



Author: Studio Pilates