Asian Chopped Chicken Salad

Now, I know its been a while between posts. Study, work, and family have certainly kept me busy the last year. 2017 is shaping up to be no different.

I started this year with so many commitments eating up my time, that I have to look at being more efficient where I could. I have started meal planning to make sure that I’m not wasting foods (pet hate of mine) and that I’m not spending more money on groceries than I should be. After our mortgage, food is our biggest expense in my household.

So, I got busy planning, and coming up with some new recipes. This one was one of them…


Asian Chopped Chicken Salad

3 Tbsp coconut aminos
2 Tbsp apple cider vinegar
2 Tbsp extra virgin olive oil
salt and pepper to taste

1 x 275g cooked chicken breast
1/4 of a red cabbage
1 head of iceberg lettuce
1 large carrot
220g snow peas
4 spring onions
2 Tbsp sesame seeds
4 Tbsp sliced almonds

60ml extra virgin olive oil
3 Tbsp raw honey
1 Tbsp coconut aminos
2 Tbsp apple cider vinegar
1 clove of garlic, minced
1/2 Tbsp fresh ginger, grated
2 tsp Sriracha sauce


  • In a small bowl combine the marinade ingredients.
  • Slice the chicken breast thinly
  • Toss chicken through marinade and set aside while you prepare other ingredients.
  • Now shred/julienne/thinly slice the cabbage, lettuce, carrot, snow peas and spring onions.
  • Place them all into a large bow.
  • In a dry pan lightly toast the sliced almonds and sesame seeds. Set aside to cool while you prepare the dressing.
  • Combine all of the dressing ingredients and pour over the salad and toss to coat everything evenly.
  • Now add the chicken with marinade and toasted nuts and seeds and toss together again.
  • Serve and enjoy!

This really is a light and lovely meal, perfect for summer, but with enough flavour to please a crowd.

For an added element the second time I made this, I sprinkled some pork crackling I roasted on top for an added crunch.

Brooke x


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