Asian Chicken Slaw Salad
"A truly nourishing salad, this combines lean protein from the chicken to support muscle recovery and immunity, with a generous portion of fibre from the vegetables to support energy levels and gut health. The dressing adds vibrant flavour alongside antioxidant and anti-inflammatory compounds to support immunity, heart health and brain function. The cabbage also provides hormone support and cancer-preventive properties," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Dairy-Free
Gluten-Free
Ingredients
- 200g cooked chicken breast, shredded
- 120g green cabbage, shredded
- 60g red cabbage, shredded
- 1 large carrot, julienned
- 1 red pepper, thinly sliced
- 2 spring onions, chopped
- Handful of fresh coriander leaves
- 1tbsp toasted sesame seeds
Dressing:
- 2 tbsp tamari or low-sodium soy sauce
- 1 tbsp toasted sesame oil
- Juice of 1 lime
- 1 tsp grated fresh ginger
- 1 tsp honey or maple syrup
- 1 small red chilli, finely chopped
Method
- Poach chicken breasts in simmering water for 12-15 minutes, or until fully cooked through.
- In a large bowl, combine the green and red cabbage, carrot, pepper, spring onions, coriander and shredded chicken.
- In a small bowl, whisk together all dressing ingredients until smooth and well combined.
- Pour the dressing over the salad and toss thoroughly to coat.
- Sprinkle with toasted sesame seeds just before serving.
