Asian chicken salad

Tender poached chicken is shredded through this deliciously fresh Asian salad with cabbage, veggies and a punchy dressing.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Asian chicken salad
  • 500 gram chicken breast fillets, halved lengthwise
  • 3 cup shredded baby chinese cabbage (wombok)
  • 1 cucumber, halved lengthwise, thinly sliced diagonally
  • 1 green capsicum, thinly sliced
  • 2 carrots, peeled, cut into matchsticks
  • 2 1/2 cup bean sprouts
  • 3/4 cup coriander leaves
  • 2 green onions, thinly sliced diagonally
  • 1/2 cup bought oriental salad dressing


Asian chicken salad
  • 1
    Place chicken in a deep frying pan. Cover with cold water. Bring to simmer over high heat. Reduce heat to low, simmer for 7 minutes or until cooked. Using a slotted spoon, transfer chicken to a heatproof plate. Cool. Shred chicken.
  • 2
    Combine shredded chicken, cabbage, cucumber, capsicum, carrot, bean sprouts, coriander and onion in a glass bowl. Pour dressing over chicken mixture; toss to combine. Serve.


You could use green cabbage instead of Chinese cabbage (wombok). You'll need about 1/2 a cabbage for this recipe. Make ahead: Cook chicken up to a day ahead. Store in an airtight container in the fridge.

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