Shredded Chicken Salad




407 per portion


for the dressing:

2 tsps light soy sauce or tamari

2 tsps sesame or olive oil

2 tsps tahini

juice of ½ a lime

2 tsps mirin

for the salad:

100g red cabbage, finely sliced 1 small carrot, coarsely grated 

1 small apple, coarsely grated

1 yellow or red bell-pepper, sliced

250g cooked chicken breast, shredded with a fork

5g flaked almonds

How To

Mix the dressing ingredients in a bowl.

Mix the red cabbage, bell-pepper, chicken and apple in a bowl. Transfer to a serving bowl.

Add the remaining salad ingredients and drizzle some of the dressing over the top.

Store any leftovers in an airtight container and refrigerate for up to 3 days.

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