
It is a perfect salad, light lunch, brunch and the best way to use up leftover chicken. Everyone loves it! The dressing is so delicious you’ll want to eat it by the spoonful!

Oriental salad with chicken.
It is a perfect salad, light lunch, brunch and the best way to use up leftover chicken. Everyone loves it! The dressing is so delicious you'll want to eat it by the spoonful!
Ingredients
- 350 grams of roasted chicken, cut into bite-sized pieces
- 300 grams of cabbage
- 150 grams of purple cabbage
- 1 large carrot, coarsely grated
- 1 red sweet pepper, in strips
- 2 spring onions, sliced
- 1 cup coriander, finely chopped
- ¼ tsp black pepper
- 2 Tbsp sesame seeds, toasted
Dressing
- 2 Tbsp smooth peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp sweet chilli sauce
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 1 Tsp ginger, grated
- 1 clove of garlic, grated
- Zest and juice of half a lemon
Instructions
- In a deep bowl, combine all the dressing ingredients and whisk well until combined. Add the cooked chicken and mix gently.
- Add all the remaining salad ingredients to the bowl. Sprinkle with half of the sesame seeds and toss well.
- Serve immediately, garnishing with the remaining sesame seeds and additional fresh cilantro.