Asian-Style Grilled Chicken Salad
March 08, 2020
Categories: Dinner, Lunch, Salads, Meat Salad, Poultry, Chicken, Fruit, Apple, Vegetables, Cabbage, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Picnic, Potluck, Weeknight Meals, Blender, Grill (Electric), Grilling (Outdoor), Stove Top, Diabetic, Heart Healthy, No Eggs, Boneless Pieces more
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (507.4 g)
- Calories 659.3
- Total Fat - 17.7 g
- Saturated Fat - 6.1 g
- Cholesterol - 204.5 mg
- Sodium - 279.6 mg
- Total Carbohydrate - 45.3 g
- Dietary Fiber - 4.2 g
- Sugars - 12.3 g
- Protein - 78.8 g
- Calcium - 214.9 mg
- Iron - 4.9 mg
- Vitamin C - 32.9 mg
- Thiamin - 0.3 mg
Preheat a chargrill pan over medium heat.
Place the ginger, garlic, oil and chicken in a large bowl and toss to coat.
Cook the chicken for 6 to 8 minutes each side or until cooked through and then set aside to cool slightly and then using two forks, shred into pieces.
Place the noodles in a bowl, cover with boiling water and set aside for 10 minutes or until softened and then drain.
To make the coconut dressing, place the coconut cream, fish sauce, lime rind and kaffir leaves in a small bowl and using a handheld blender, blend until smooth and then set aside.
Place the cabbage, cucumber, coriander, basil, cashew, chicken, noodles and coconut dressing in a large bowl and toss to combine and then divide between plates and top with extra coriander and cashews to serve.
Tips & Variations
No special items needed.