Asian chicken salad

Asian chicken salad

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(17 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
This easy-to-prepare salad is filled with zingy flavours - the simplified version is great for kids' lunchboxes too

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal109
  • fat1g
  • saturates0g
  • carbs6g
  • sugars1.6g
  • fibre5g
  • protein19g
  • salt0g
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  • 1 boneless, skinless chicken breast
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • zest and juice ½ lime (about 1 tbsp)



    The same shape, but smaller than…

  • 1 tsp caster sugar
  • 100g bag mixed salad leaves
  • large handful coriander, roughly chopped
  • ¼ red onion, thinly sliced
  • ½ chilli, deseeded and thinly sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • ¼ cucumber, halved lengthways, sliced


  1. Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.

  2. Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.

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Comments (14)

frompenang's picture

Loved it. Used rocket and watercress to give it a little more of a kick.

cathycreed's picture

We doubled the amount of salad leaves but kept the same quantities of everything else, the dressing is delicious! Will certainly be making this again soon!

lulujersey's picture

Made this the night before for lunch at work.
Only 3 WW propoints so winner in my books :)

itybity's picture

really nice, simple flavours, light n fresh tasting but left chicken a lil too long and was slighty tough :/

carolinebottomley's picture

very tasty

zendeling's picture

Nice, basic and easy!
I recommend it

mialommi's picture

What a lovely and refreshing salad for night shift. Any ideas how to replace fish sauce as I'm allergic to any seafood and oils? I used light soysauce this time and it worked ok.

michelechurcher's picture

Hardly any effort and absolutely delicious.

smiler_bright's picture

I thought this salad was excellent. The coriander really makes the dish. I had it for my tea and lunch the next day! Very easy to make too.

larabeaumont's picture

Absolutely love this! We had it in our lunchboxes for work / school. Did the adaptation for kids which also worked well.
Fantastic and easy.

mcquaid's picture

I love this for lunch. Its really light but the dressing is really tasty so seems to fill you up. I pack the salad in a plastic container and put the dressing in a tiny taster size jam pot so I can give it a shake before pouring over, delicious!!!

coulstonl001's picture

A lovely fresh and filling salad. I had this without the fish sauce dressing and it was still very tasty. To make it more substantial, I just added some quinoa.

liezeldutoit's picture

Very tasty and easy to make. I have tried a few Asian chicken salads on the site. This is not my favourite because it is missing that zing you get from ginger. I still like it very much and will make it again as a lunch meal.

starkl's picture

This evening I made this recipe for friends and it was extremely well received. I added a shredded carrot to the bowl which added a nice extra crunch. I highly recommend this recipe, it's the perfect summer salad.

Questions (2)

Krystal Hughes's picture

How long could i keep it in the fridge for?

goodfoodteam's picture

The chicken part could be made a few days ahead, but it is best not to construct with the salad leaves until the day before as they will wilt and start to spoil. The alternative is to go for longer lasting salad ingredients like crispy Iceberg, shaved carrot, or green beans if you want to extend the keeping time.

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