07/10/2026
🌿 Healthy Treat Tuesday
Crunchy Asian Chicken Salad
Fresh, colourful, crunchy and packed with protein — this is the kind of lunch that actually keeps you satisfied.
Serves 4
Ingredients
• 2 cooked chicken breasts, shredded
• 3 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, grated or julienned
• 1 cucumber, diced
• 3 spring onions, sliced
• ½ cup fresh coriander, chopped
• ¼ cup fresh mint, chopped
• ¼ cup roasted peanuts or cashews, roughly chopped
• 1 tbsp sesame seeds
Dressing
• 2 tbsp extra virgin olive oil or sesame oil
• 2 tbsp lime juice
• 1 tbsp tamari or reduced-salt soy sauce
• 1 tbsp rice w**e vinegar
• 1 tsp grated fresh ginger
• 1 small garlic clove, crushed
• 1 tsp honey or maple syrup
• Optional: chilli flakes or finely sliced fresh chilli
Method
1. Add the cabbage, carrot, cucumber, spring onion, coriander and mint to a large bowl.
2. Add the shredded chicken.
3. Whisk together all dressing ingredients until combined.
4. Pour the dressing over the salad and toss well.
5. Sprinkle with chopped nuts and sesame seeds just before serving.
For extra crunch, you can also add a small handful of crispy roasted chickpeas, bean sprouts or extra toasted seeds.
This salad gives you a lovely mix of protein, fibre, healthy fats and colourful plant foods.
The cabbage, herbs, carrot and cucumber bring plenty of variety, while the chicken provides satisfying protein and the nuts and seeds add crunch plus beneficial fats.
And unlike many bottled Asian-style dressings, making your own means you control the sweetness and salt.
Healthy Living tip
If meal prepping, keep the dressing and nuts separate until you’re ready to eat so everything stays fresh and crunchy.
This would be especially good as a spring lunch recipe right now — fresh, light, but still substantial enough that you’re not hunting for snacks an hour later.
