Asian Chicken Salad

Asian Chicken Salad

Course: Salads, Recipes


  • 1 boneless, skinless chicken breast

  • 1 tablespoon fish sauce

  • Zest and juice of ½ lime (about 1teaspoon)

  • 1 teaspoon Winnie’s Pure Health Honey

  • 100 g bag mixed salad leaves

  • 1 handful coriander, roughly chopped

  • ¼ red onion, thinly sliced

  • ½ chilli, deseeded and thinly sliced

  • ¼ cucumber, halved lengthways, sliced

  • 1 pinch Winnie’s Pure health Herbal Salt/ Sea Salt


  • Cover the chicken with cold water, bring to the boil, and then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice, salt and honey until they dissolve
  • Place the leaves and coriander in a container, then top with the chicken, onion, chili and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat