Name: Asian Pulled Chicken Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 small roasted chicken, about 1kg; ½ red cabbage, cored and finely sliced; 3 carrots, coarsely grated or finely shredded; 5 spring onions, finely sliced on the diagonal; 2 red chillies, halved and thinly sliced; Small bunch coriander, roughly chopped, including stalks; 2 heaped tbsp roasted salted peanuts, roughly crushed; 3½ tbsp hoisin sauce; 1½ tbsp toasted sesame oil

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Introduction

This Asian pulled chicken salad is a vibrant and flavorful dish perfect for a light lunch or dinner. Combining tender shredded chicken with crunchy vegetables and a tangy, aromatic dressing, it brings a delicious balance of textures and tastes to your plate.

The dish is served on a white rectangular plate with a white marbled surface underneath. It has shredded white chicken pieces spread across the plate mixed with thin, long strips of bright orange carrots and purple cabbage. There are also sliced light green scallions and whole green cilantro leaves scattered evenly on top. Small chopped peanuts are sprinkled over everything. On one side of the plate is a small white round bowl filled with a dark brown sauce. The textures vary from soft chicken to crunchy vegetables and nuts, giving a colorful and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small roasted chicken, about 1kg
½ red cabbage, cored and finely sliced

3 carrots, coarsely grated or finely shredded
5 spring onions, finely sliced on the diagonal

2 red chillies, halved and thinly sliced
small bunch coriander, roughly chopped, including stalks

2 heaped tbsp roasted salted peanuts, roughly crushed
3½ tbsp hoisin sauce
1½ tbsp toasted sesame oil

Instructions

Step 1: In a small bowl, combine the hoisin sauce and toasted sesame oil to make the dressing. Set it aside while you prepare the salad ingredients.
Step 2: Remove all the meat from the roasted chicken and shred it into large chunks. Place the shredded chicken into a large mixing bowl.
Step 3: Add the finely sliced red cabbage, grated carrots, spring onions, sliced red chillies, and half of the chopped coriander to the bowl with the chicken.

Step 4: Pour the dressing over the chicken and vegetables. Toss everything together thoroughly to ensure the dressing coats all ingredients evenly.
Step 5: Transfer the salad to a serving plate and scatter the remaining coriander and roughly crushed peanuts on top for added freshness and crunch.

Tips & Variations

For a milder salad, reduce or omit the red chillies, or substitute with a sweet red pepper.

Add a splash of lime juice to the dressing for extra brightness and acidity.
Swap the roasted chicken for cooked shredded turkey or tofu for a different protein option.
Toast the peanuts yourself to enhance their nutty flavor before crushing.

Storage

Store the salad in an airtight container in the fridge for up to 2 days. For best texture, keep the peanuts separate and add just before serving. This salad is best enjoyed fresh but can be eaten cold or at room temperature if prepared in advance.

How to Serve

A white oval plate holds a colorful layered salad with shredded white chicken pieces spread evenly across the top. Thin strips of orange carrots and purple cabbage are mixed all over, with bright green sliced scallions scattered throughout. Fresh cilantro leaves rest on top, along with a few peanuts adding texture. On one side of the plate, a small white round bowl contains a dark brown sauce. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of roasted chicken?

This recipe works best with pre-cooked roasted chicken to save time and add flavor. If using raw chicken, you will need to cook and shred it before assembling the salad.

Is this salad suitable for meal prep?

Yes, it makes a great meal prep option. Keep the dressing and crunchy toppings separate until ready to eat to maintain freshness and texture.