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Asian-style chicken salad

Nutritional info per serving

  • Calories: 200
  • Fat: 6g
  • Saturated fat: 1.4g
  • Salt: 1.94g

Asian-style chicken salad

Healthy eating doesn't mean bland - a variety of spices and vegetables will whet your appetite for this tasty and nutritious dish


  • 1 red chilli, halved lengthways
  • 1 lime, juiced
  • 500ml chicken stock
  • 3 chicken breasts
  • 300g broad beans, shelled
  • 200g radishes, sliced
  • 600g watercress
  • 25g coriander, leaves only
  • 3 tbsp ketjap manis
  • 1 tbsp olive oil

Ready in: 20 mins to prepare and
                           25 mins to cook


Serves: 4


  1. Halve the red chilli. Juice the lime. Shell the broad beans. Slice the radishes. Remove any stalks from the coriander.
  2. Put half the chilli, half the lime juice plus the chicken stock in a large pan and bring to the boil.
  3. Reduce the heat to a gentle simmer, add the chicken and poach for 12-15 minutes, until cooked through. Remove with a slotted spoon and set aside to cool.
  4. Add the broad beans to the stock and simmer for 2 minutes.
  5. Drain the beans, reserving some cooking liquid, and refresh under cold running water. Carefully slip the beans out of their grey skins.
  6. Tear the chicken into shreds and place in a bowl. Stir in the broad beans, radishes and watercress, and scatter over the coriander.
  7. De-seed and finely chop the rest of the chilli.
  8. Whisk the ketjap manis with the olive oil, chilli, lime juice plus 1 tbsp of the cooking liquid, and pour over the salad. Mix well and serve.


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A premium, dry modern Pinot Grigio with succulent fruity flavours of apple, melon and pear. The finish is fresh and crisp. Serve lightly chilled.


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