Crunchy chicken salad

  • 45 mins cooking
  • Serves 4
  • Print


Crunchy chicken salad
  • 1/4 cup (60ml) light soy sauce
  • 1/4 cup (60ml) rice wine vinegar
  • 2 tablespoon caster (superfine) sugar
  • 1/4 cup (60ml) olive oil
  • 2 teaspoon sesame oil
  • 1/4 small_piece (300g) cabbage
  • 2 large_piece (300g) carrots
  • 1 (900g) barbecued chicken
  • 1/2 cup (75g) roasted unsalted cashew nuts
  • 100 gram (3 ounce) crispy fried noodles
  • 3/4 cup loosely packed fresh


Crunchy chicken salad
  • 1
    To make the dressing, put the sauce, vinegar, sugar, olive and sesame oils in a small saucepan. Heat the pan on the stove over low heat. Cook, stirring with a wooden spoon, until the sugar has dissolved. Remove from the heat, leave the dressing to cool.
  • 2
    Meanwhile, shred the cabbage finely. Peel the carrots, then cut them into matchsticks.
  • 3
    Remove the chicken meat from the bones. Shred the chicken meat into pieces.
  • 4
    Put the cabbage, carrot, nuts, chicken, noodles, coriander and dressing in a large bowl, mix well and serve straight away.
  • 5
    To cut the carrot into matchsticks, cut the carrot in half crossways, then cut into thin slices lengthways.


Crispy fried noodles are available in the Asian aisle of supermarkets. Using a large sharp knife, shred the cabbage as thinly as you can. Stack the slices neatly, cut them lengthways into matchstick-sized strips. This is called `julienne'.

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