Chicken Salad

This chicken salad recipe is packed full of fresh, bold flavours and it’s the perfect way to use up leftover roast chicken. It also has the added bonus of being uber healthy making it ideal for a light, low-carb lunch or dinner.

We gave our salad dressing a delicious smoky Chipotle Paste kick which works very well alongside the other classic South-East Asian flavours like fish sauce, lime juice, sesame oil, ginger, mint and coriander.

If you love healthy, flavourful food then make sure you check out our salad recipes page for lots more tasty ideas. We particularly recommend our raw courgette salad and our fig toast recipe.

Prep time

15 mins
Cook time

5 mins
Total time

20 mins
Ideal for

Lunch
Make it

Mexican
Serves

4

This recipe uses

Chipotle Paste

Find us in the
Mexican Section

Ingredients

1 Garlic clove (minced/grated)
200g White cabbage (finely shredded)
1 Carrot (finely shredded)
3 Spring onions (roughly chopped)
300g Shredded cooked chicken (leftover roast chicken is perfect)
1½ tbsp Lime juice
1½ tbsp Rice wine vinegar (red or white wine vinegar is fine)
1½ tbsp Sesame oil
1½ tbsp Fish sauce
1 tbsp Sugar
2cm Piece of fresh ginger (finely grated)
1½ tsp Gran Luchito Chipotle Paste
Handful fresh mint (save small leaves for garnish)
Handful fresh coriander
25g Peanuts
1tsp Sesame seeds (lightly toasted)
Black pepper
Salt

How to make it

In a large bowl, combine the garlic, ginger, sugar, sesame oil, fish sauce, Gran Luchito Chipotle Paste, lime juice, vinegar, spring onion and a healthy pinch of black pepper. Stir together well and leave aside.
In a separate bowl, combine the shredded cabbage, carrot, mint, coriander, chopped peanuts and chicken. Mix well.
Add the dressing and mix thoroughly. Taste and adjust seasoning.
Serve with lime wedges, a sprinkle of fresh mint leaves and the toasted sesame seeds.