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Asian Chicken Salad with Sesame Soy Dressing

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Total time: 20 minutes

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Serves 4

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5.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


360g - Chicken, breast, skinless, boneless, raw, cubed

½ cup - Edamame, frozen, thawed

1 pc - Red pepper, small, seeded and diced

1 pc - Medium carrot, raw, julienne

1 cup - Red cabbage, raw, shredded

1cup - White cabbage, raw, shredded

½ cup - Coriander (cilantro) leaves, raw, finely chopped

¼ cup - Peanut, dry roasted, unsalted

3 tsp - Chia seeds, dried

10g - Sesame seeds, whole, roasted and toasted

2 pcs - Garlic cloves, minced

2 tb - Soy sauce, reduced salt

2tb - Sesame oil

2tb - Rice vinegar


Chopping board, Knife, Cooking pot with lid, Bowl, Colander


1. Boil the chicken breast in boiling water until the centre is no longer pink, about 8-10 minutes. Drain and set aside.

2. Boil the edamame in boiling water for 2 minutes. Drain and set aside.

3. Mix the reduced salt soy sauce, sesame oil, rice vinegar, sugar-free maple sugar, garlic and ginger in a bowl. Set aside.

4. Combine the cooked chicken, edamame, red bell pepper, carrot, red and white cabbage and cilantro. Toss to combine.

5. Add the sesame soy dressing to the salad, toss to coat evenly.

6. Garnish with peanut, sesame seed and chia seed on top and serve.


1 serving = about 315.2g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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