Tangled Thai chicken salad

  • Servings 4
  • Preparation time: PT15m
  • Cooking time:


Asian Dressing

1 clove garlic, minced.
1/2 teaspoon chilli flakes.
1 lime, juiced.
2 tablespoons tamari.
2 teaspoons rice malt syrup.

Tangled Thai Salad

1 cup kale, finely shredded.
1 large carrot, julienned.
1 small napa cabbage.
1 red capsicum.
1 cup mint, leaves picked.
1 cup coriander, leaves picked.
400 g shredded roast chicken.

To serve

1/2 cup roasted cashews or peanuts.
1/4 cup coconut flakes.


1. Add all ingredients for the salad dressing into a large mixing bowl. Whisk to combine.

2. Add the ingredients for the salad into the bowl and toss to combine.

3. Serve the salad into four bowls, then top with nuts and coconut flakes to serve.