Asian Chicken Salad Recipe Video


Cooking Time45 MinDifficulty LevelEasy
Health IndexHealthyServings4
TasteMain Ingredient


 Garlic3 Clove (15 gm)
 Ginger25 Gram
 Regular salt1⁄2 Teaspoon
 Water6 Cup (96 tbs)
 Chicken breast3
 Sugar2 Teaspoon (For the Dressing)
 Awasezu2 Tablespoon (For the Dressing)
 Lime juice2 Tablespoon (For the Dressing)
 Grated ginger1⁄2 Teaspoon (For the Dressing)
 Grated garlic1⁄2 Teaspoon (For the Dressing)
 White pepper1 Pinch (For the Dressing)
 Fish sauce1⁄4 Cup (4 tbs) (For the Dressing)
 Romaine lettuce100 Gram, shredded
 Spinach1 Cup (16 tbs)
 Onion1 , julienned
 Red bell pepper1 , julienned
 Cucumber1 , julienned
 Red cabbage1 Cup (16 tbs), shredded
 Green onion stalks1 , julienned

Nutrition Facts

Serving size

Calories 225 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.5 g2.5%

Trans Fat 0 g

Cholesterol 74.8 mg

Sodium 1631.1 mg68%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3 g12%

Sugars 10.7 g

Protein 33 g65.7%

Vitamin A 85.4% Vitamin C 118.6%

Calcium 7.6% Iron 12.2%

*Based on a 2000 Calorie diet


1. In a pot pour in water, add ginger, garlic and salt. Cover the pot and let the water boil.
2. Once the water gets boiled add in chicken and again cover the pot.
3. Turn the heat off and leave chicken in hot water for 30 minutes.
4. Shred the poached chicken.
5. For the Dressing – In a jar take all the ingredients and blend with the help of a hand blender.
6. Keep the dressing aside.

7. In a large bowl take lettuce and red cabbage; pour ½ of the dressing over it.
8. In another bowl take cucumber onion and red bell pepper. Pour dressing over it and toss well.

9. In a serving plate make bed of spinach mixture; top it with onion mixture followed by poached chicken. Finally garnish with green onions and serve.