Thai shredded chicken salad

    20 minutes

    This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble.


    New South Wales, Australia
    6 people made this

    Serves: 4 

    • 3 cups (300g) cooked chicken, shredded into strands
    • 1 cup (50g) Chinese cabbage, shredded
    • 1 cup bean shoots
    • 1 carrot finely grated
    • 1 bunch coriander, leaves only
    • 4-6 green shallots (green stem only)
    • 2 tablespoons toasted sesame seeds, to garnish
    • 1/4 cup reduced-salt soy sauce
    • 3 tablespoons sesame oil
    • 1 tablespoons lime juice (about 1 lime)
    • 1 small red chilli, seeded and chopped
    • 1/2 teaspoon brown sugar

    Preparation:20min  ›  Ready in:20min 

    1. Prepare chicken by finely slicing the chicken flesh into long shreds. You should have enough to make 3 cups or 300g in weight without bones. Place in a large mixing bowl.
    2. Add shredded cabbage, bean shoots, carrot, coriander leaves and shallots.
    3. Just before serving, pour over dressing and mix well to combine. Serve on lettuce leaf cups or with crisp toast slices of grainy bread. Garnish with toasted sesame seeds
    4. To make dressing: Place all ingredients into a screw top jar and shake to mix well.


    You can prepare it ahead and store covered in the refrigerator until ready to serve. Don't add the dressing until the last minute.

    See it on my blog

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