Healthy living

Asian chicken salad

Preparation time: 20 minutes

Cooking time: 8 minutes

Serves: 4


  • 2 skinless chicken breasts, visible fat removed (approximately 500 g total)
  • Black pepper
  • 2 cloves garlic, peeled and halved
  • 4 coriander stalks, including roots and leaves
  • 100 g rice stick noodles or vermicelli noodles
  • 3 cups finely shredded Chinese cabbage (approx. 1/2 large Chinese cabbage)
  • 2 carrots, peeled, cut into match-sized strips
  • 4 spring onions, thinly sliced diagonally (include green tops)
  • 3 cups bean sprouts (250 g)
  • 1/2 cup loosely packed mint leaves, roughly torn


  • 2 tablespoons lime juice
  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon water
  • 40 g unsalted peanuts, roughly chopped


1. To poach chicken, place both chicken breasts in a medium saucepan with enough water to just cover. Season with black pepper. Add garlic, coriander roots and stems, reserving leaves. Place over high heat and bring to the boil. Reduce heat and simmer with lid on for 2 minutes. Switch off heat, cover and leave chicken to rest in the liquid stock while preparing salad.

2. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well. Add cabbage, carrot, spring onions, bean sprouts and mint. Roughly chop mint leaves and add to salad ingredients.

3. Remove chicken and garlic from liquid stock and set aside to cool slightly.

4. To make dressing, mash cooked garlic in a cup and combine with lime juice, sweet chilli sauce, fish sauce and water. Coarsely shred or thinly slice the chicken then add to the salad with dressing and combine. Serve immediately, topped with peanuts.


This dish can be made in advance, but dressing and peanuts are best to be added to salad just before serving.


  • For added spice, add a chopped red chilli to the salad mix or sprinkle with white pepper.
  • Replace the rice noodles with 100 g fresh egg noodles. If using dried egg noodles, you will have to cook it according to the packet directions.
  • Replace the rice noodles with 1/2 red capsicum cut into strips and 1 sliced cucumber.
  • Substitute poached chicken for 2 skinless breasts of a cooked roast chicken.

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