Shredded Chicken Salad Recipe

Name: Shredded Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 375 ml water; 1/4 teaspoon salt; 300 g boneless chicken breasts; 300 g Chinese cabbage, thinly sliced to yield 3 cups; 1/2 small carrot, peeled and grated (about 50g); 40 g fresh mint leaves, thinly sliced; 3 tablespoons coarsely chopped roasted unsalted peanuts, to serve; 1 sprig coriander leaves, to garnish (cilantro); 2 tablespoons thinly sliced spring onions, to garnish; 1 shallot (to garnish); 50 ml salad dressing; 1 tablespoon minced red chili; 1 tablespoon minced garlic; 2 tablespoons sugar; 3 tablespoons freshly squeezed lime juice; 2 tablespoons fish sauce

Servings: persons

375 ml water
1/4 teaspoon salt
300 g boneless chicken breasts
300 g Chinese cabbage, thinly sliced to yield 3 cups
1/2 small carrot, peeled and grated (about 50g)
40 g fresh mint leaves, thinly sliced
3 tablespoons coarsely chopped roasted unsalted peanuts, to serve
1 sprig coriander leaves, to garnish (cilantro)
2 tablespoons thinly sliced spring onions, to garnish
1 shallot (to garnish)
50 ml salad dressing
1 tablespoon minced red chili
1 tablespoon minced garlic
2 tablespoons sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce

1
Combine the Dressing ingredients in a bowl and mix well. Set aside.
2
Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.
3
Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.
4
Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves, green onion and Crispy Fried Shallots.
5
*Crispy Fried Shallots are readily available in packets or jars in most supermarkets and Asian food stores. To make them at home, thinly slice several cloves of garlic or shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 375 ml water, 1/4 teaspoon salt, 300 g boneless chicken breasts, 300 g Chinese cabbage, thinly sliced to yield 3 cups, and more.

Yes, Shredded Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shredded Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions