Thai chicken salad

This is definitely one to try if you're aiming to be more sustainable. Put your leftover chicken to good use with this light and delicious recipe
This satisfying, easy chicken salad will hit the spot.
ITP Images
This satisfying, easy chicken salad will hit the spot.
October 01, 2018
Level Easy
Preparation Time 30 minutes
Serves 6-8
Cuisine/Country Thai

PHOTO BY Aasiya Jagadeesh
FOOD STYLING BY Marthene Leisegang


3 cups kale, shredded
2 cups red cabbage, thinly sliced
1 red pepper, thinly sliced
1 carrot, thinly sliced
¼ papaya, thinly sliced
2 spring onions, thinly sliced
1 cup bean sprouts
2 red chillies, thinly sliced
2 cups leftover roast chicken, shredded
spinneysFOOD Cashew Nuts, roughly chopped
spinneysFOOD Fresh Coriander
spinneysFOOD Fresh Mint


  • 1

    In a large mixing bowl, toss the kale, red cabbage, red pepper, carrot, papaya, spring onions, bean sprouts and red chillies.

  • 2

    To make the dressing combine the ginger, garlic, lemon zest and lemon juice, sesame oil, olive oil, soy sauce and honey.

  • 3

    Pour the dressing over the salad and toss well.

  • 4

    Top with the shredded leftover chicken, cashew nuts, coriander and mint leaves.



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