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Asian Chicken Salad

Inspired by Asian ingredients and flavours, this salad is crunchy, fresh, wholesome and healthy. The dressing packs a punch with the sour, spicy, salty and sweet flavours and the almond butter adds a touch of creaminess. This salad can easily be made vegan or vegetarian by replacing the chicken with tempeh, chickpeas or halloumi.

Serves 4


  • 3 chicken breasts cooked and shredded (replace with tempeh, chickpeas or halloumi for vegetarian / vegan option)

  • Half a small red cabbage thinly sliced / shredded

  • 1 carrot julienned

  • 180 grams of kale thinly sliced

  • 1 yellow pepper quartered and thinly sliced

  • Half a red onion thinly sliced

  • 15 grams chives roughly chopped

  • 15 grams mint roughly chopped

  • 15 grams coriander roughly chopped

  • Generous handful of roasted almonds roughly chopped

  • 1-2 tbsps sesame seeds


  • 4 tbsps crunchy almond butter

  • 3 tbsps coconut aminos

  • 2 tbsps sambal paste

  • 1 tsp rice vinegar

  • Juice of 1 lime


  1. In a bowl, whisk together all the dressing ingredients until everything is well combined. Taste and adjust seasoning accordingly. If it is a little on the thick side, add a splash of water.

  2. Put all the salad ingredients in a large bowl except for the almonds, sesame seeds and a few sprigs of herbs.

  3. Pour over most of the dressing and toss to coat everything evenly. Taste and add more dressing as needed.

  4. Serve garnished with the roughly chopped almonds, sesame seeds and herbs.


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