Asian Chicken Salad

Posted on October 31, 2013 by Rebecca in Recipes
Asian Chicken Salad

At HYPOXI we love the ease of making simple ‘bowl food’, and this asian chicken salad is also super refreshing. It works well as a light dinner on warm nights, a perfect ‘bring a plate’ dish to a summer BBQ and also an ideal take- to-work lunch idea. You can even put the dressing in a separate container and transport with you to keep it fresh.

Asian Chicken Salad Recipe


  • ½ cabbage (shredded)
  • Bok-Choy (finely sliced)
  • 1 carrot, peeled and cut into thin matchsticks
  • 1 red capsicum, cut into thin matchsticks
  • Handful of coriander
  • 2 teaspoons of toasted sesame seeds
  • Cup of sliced green onion

Chicken prep

  • 2 chicken breasts
  • 8-10 black peppercorns (crushed)
  • 2 sprigs of coriander
  • 1 x carrot, peeled and cut in half
  • 1 celery stalk, cut in half.


  • 1 clove garlic, peeled and finely grated
  • 1 x small piece of ginger, peeled and finely grated
  • ¼ cup rice wine vinegar
  • 2 tablespoons soy sauce
  • ½ tablespoon water
  • ½ tablespoon sesame oil
  • Pinch chilli flakes
  • Pinch salt


For the chicken

  1. Place the chicken breasts at the bottom of a wide pan over medium high heat and add enough water to cover by one inch.
  2. Add the other ingredients and bring the water to a boil, then immediately turn to a simmer.
  3. Cook for approximately 15 minutes.
  4. Turn off and then let the chicken breasts sit in the water another 15 minutes.
  5. When cool, pull the breasts apart into thin shreds. Set aside.

For the slaw mix

  1. Place all dressing ingredients (except sesame oil) into a small mixing bowl.
  2. Whisk the oil to combine.
  3. Place all the salad ingredients in a large mixing bowl.
  4. Add the chicken and pour the dressing over the mixture when ready to serve.
  5. Sprinkle some more toasted sesame seeds and coriander to garnish.