Asian Chicken Salad

10:00 pm on 13 December 2003


  • 4 Asian poached chicken breasts
  • 3 stalks celery, sliced diagonally
  • 2 red capsicums, seeded and thinly sliced
  • 2 spring onions, sliced diagonally
  • 2 tbsp toasted sesame seeds
  • torn leaves from 2 large sprigs coriander or mint
  • Vietnamese Dressing
  • 2 tbsp lime juice
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp sweet Thai chilli sauce
  • 1 shredded kaffir lime leaf (or finely grated zest of 1 lime)
  • a little ground black pepper


Poach the chicken using one of the recipes below. Make the dressing by putting all the ingredients in a sealed jar and shaking to combine. When cooked, slice or shred the chicken into bite-sized chunks and mix with dressing. Combine with the other ingredients. You may also like to mix through 250g of crispy noodles or soft cooked noodles just before serving.

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