Serves 2
20 min
Asian Chicken Salad
Recipe GLPRaf9d92b20c6377
A fresh and vibrant salad featuring tender poached chicken breast tossed with crisp mixed greens, fragrant coriander, and colorful vegetables in a bright fish sauce and lime vinaigrette. Light, protein-packed, and ready in 20 minutes.
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Ingredients
1 boneless, skinless chicken breast
1 tbsp fish sauce
½ lime, zest and juice (about 1 tbsp juice)
1 tsp caster sugar
100g mixed salad leaves
Large handful fresh coriander, roughly chopped
¼ red onion, thinly sliced
½ red chilli, deseeded and thinly sliced
¼ cucumber, halved lengthways and sliced
Directions
Fill a pot with cold water and submerge the chicken breast. Bring to a boil over medium-high heat, then reduce heat and simmer for 10 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken from the water and let cool slightly, then shred into bite-sized pieces.
In a small bowl, whisk together the fish sauce, lime zest, lime juice, and caster sugar. Stir until the sugar completely dissolves.
Arrange the mixed salad leaves and fresh coriander in the bottom of a serving container or bowl.
Top the greens with the shredded chicken, sliced red onion, sliced chilli, and cucumber slices.
Pour the fish sauce and lime dressing over the salad just before serving and toss gently to combine.
