Sweet chilli chicken salad

A simple, crunchy and flavourful sweet chilli chicken salad from Australian Women's Weekly.

  • 25 mins cooking
  • Serves 2
  • Print


Sweet chilli chicken salad
  • 2 cup (500ml) water
  • 200 gram chicken breast fillet
  • 1 1/4 cup (100g) bean sprouts
  • 1 red capsicum (150g), sliced thinly
  • 1 carrot (70g), cut into matchsticks
  • 1 fresh long red chilli, sliced thinly
  • 1/3 cup firmly packed fresh coriander leaves
  • 3 centimetre piece fresh ginger (15g), cut into matchsticks
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoon fish sauce


Sweet chilli chicken salad
  • 1
    Bring the water to the boil in medium saucepan; add chicken. Simmer, covered, about 10 minutes or until chicken is cooked. Cool chicken in poaching liquid 10 minutes; drain, then shred coarsely.
  • 2
    Place chicken in medium bowl with sprouts, capsicum, carrot, chilli, coriander and ginger; toss gently to combine
  • 3
    Shake juice and sauces together in screw-topped jar, drizzle over salad.


Add a finely chopped fresh red thai chilli if you want to heat up this salad.

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