Asian-style Shredded Chicken Salad


  • For the salad:
  • 400 g cooked roast chicken - breast or thigh meat
  • 2 red peppers, thinly sliced
  • 1 cucumber, peeled and cut into small chunks
  • 2 carrots - shaved into ribbons with a potato peeler
  • 1/2 Savoy cabbage – finely shredded
  • 4 spring onions - finely sliced lengthways
  • 1 handful each of mint, basil and coriander, roughly torn
  • 200g roasted peanuts, roughly chopped
  • For the dressing:
  • 3 tbsp Mrs Bridges Mayonnaise with Lime & Basil
  • 3 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • 2 tbsp fresh lime juice
  • 1 tbsp chopped basil leaves
  • 1 tsp chilli flakes


Add the dressing ingredients to a clean jam jar and shake well to combine, or whisk together in a small bowl. Taste and adjust the seasoning according to preference.

To assemble the salad, add all ingredients except for the herbs, crushed peanuts and dressing to a large serving bowl. Toss together, then add the dressing and toss again to coat.

Scatter the herbs and peanuts over the salad to garnish, then serve immediately.

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