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