Asian Chicken Salad (gluten free)

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This delicious fresh salad uses the flavours from the Gourmet Vegies Chef’s Combo Escape to Asia mix.


1 Litre (4 cups) water

1 brown onion, halved

2 single chicken breast fillets, shredded poached


Beef cut into strips, grilled

1 carrot, peeled, cut into matchsticks

1 Cucumber, rinsed and cut into matchsticks

1 red capsicum, deseeded, thinly sliced

1/2 wombok (Chinese cabbage), hard core removed, finely shredded

1/2 cup fresh Thai Basil leaves

1/2 cup fresh Mint

1/2 Chilli Mild, deseeded and sliced

1/4 cup peanuts


2 tablespoons fresh lime juice

1 tablespoon fish sauce

2 teaspoons brown sugar



  1. Place water, onion and chicken or beef in a saucepan over medium heat. Bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken/beef and discard onion.
  2. Place carrot and cucumber in a bowl. Cover with boiling water. Set aside for 1minute or until bright green and tender crisp. Refresh under cold running water.
  3. Soak vermicelli in boiling water for a few minutes (or per packet instructions), then drain and rinse under cold water (this stops them cooking further and also from sticking together).
  4. Shred chicken. Place chicken, vermicelli, carrot, capsicum, wombok, Mint and Thai Basil in a bowl. Combine lime juice, fish sauce, sugar and chilli in a jar. Pour over salad and combine. Divide among serving bowls to serve. Top with peanuts.


Download the PDF Recipe here