Asian Chicken Salad


Garlic 3 Clove (15 gm)
Ginger 25 Gram
Regular salt 1/2 Teaspoon
Water 6 Cup (96 tbs)
Chicken breast 3
Sugar 2 Teaspoon (For the Dressing)
Awasezu 2 Tablespoon (For the Dressing)
Lime juice 2 Tablespoon (For the Dressing)
Grated ginger 1/2 Teaspoon (For the Dressing)
Grated garlic 1/2 Teaspoon (For the Dressing)
White pepper 1 Pinch (For the Dressing)
Fish sauce 1/4 Cup (4 tbs) (For the Dressing)
Romaine lettuce 100 Gram , shredded
Spinach 1 Cup (16 tbs)
Onion 1 , julienned
Red bell pepper 1 , julienned
Cucumber 1 , julienned
Red cabbage 1 Cup (16 tbs) , shredded
Green onion stalks 1 , julienned



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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 225Calories from Fat 18

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 1631 mg67.96%

Total Carbohydrates 19 g6.3%

Dietary Fiber 3 g12%

Sugars 10 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet