Asian Chicken Salad Recipe

Cook chicken (if not pre-cooked)

Season two boneless skinless chicken breasts lightly with salt and pepper. Grill over medium heat 6–7 minutes per side (internal temperature 74°C / 165°F) or poach in simmering water for 12–15 minutes until cooked through. Let rest 5 minutes, then shred or slice thinly. Cool slightly and refrigerate if making ahead.

If using roasted cashews that are raw, toast them in a dry skillet over medium heat 2–3 minutes until fragrant and lightly browned. Remove to a plate to cool, then roughly chop. If you prefer extra crunch, reserve some whole for garnish.

If using shaved coconut raw, toast in a dry skillet over medium-low heat, stirring frequently, for 2–4 minutes until golden. Watch carefully to avoid burning. Set aside to cool.

In a small bowl, combine 0.25 cups fresh lime juice, 2 tbs fish sauce, 1 tbs light soy sauce, 1 tbs rice vinegar, 2 tbs water and 2 tsp caster sugar. Stir until sugar dissolves.

Add 1 small clove garlic, finely minced, and 0.5 tsp finely chopped fresh red chilli (optional). Taste and adjust: add a little more sugar for sweetness, more lime for acidity, or more fish sauce for saltiness. Dressing should be bright, balanced sweet-sour-salty.

Set dressing aside at room temperature for 5–10 minutes to let flavors meld, or refrigerate up to 2 days.

In a large bowl combine 4 cups shredded wombok and 2 cups mixed salad greens (if using). Toss to combine so greens are evenly distributed.

Add 1 cup julienned carrot, 1 cup thinly sliced cucumber, 3 sliced scallions, 1 cup torn mint, 0.5 cup chopped coriander, and 0.25 cup torn basil. Toss gently to mix.

Add the shredded chicken (2 cups) to the salad bowl and toss lightly to combine.

Pour about three-quarters of the nuoc cham dressing over the salad (reserve some to serve). Toss well but gently so the wombok wilts slightly and all components are coated. Taste and add more dressing if needed.

Scatter 0.5 cup toasted shaved coconut, 0.5 cup chopped roasted cashews, and 3 tbs chopped candied chilli over the top. Toss once lightly to distribute some garnishes but leave some on top for presentation.

Adjust seasoning with extra lime wedges, extra candied chilli, or extra fish sauce to taste. Serve immediately so the cashews and coconut remain crunchy.

Transfer salad to a large platter or individual bowls. Garnish with reserved whole cashews, extra candied chilli (1 tbs), and lime wedges. Provide any remaining dressing on the side for guests to add more.

This salad is best eaten within 1 hour of dressing for maximum crunch; if making ahead, keep dressing and crunchy garnishes separate until just before serving.