Asian pulled chicken salad
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Asian pulled chicken salad

By Emily Kydd

Pull apart a ready-roasted chicken to whip up this healthy, vibrant, low-calorie dish in just 20 minutes

  • Prep:20 mins
    No cook
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 352
  • fat 19g
  • saturates 4g
  • carbs 14g
  • sugars 11g
  • fibre 5g
  • protein 29g
  • salt 0.8g

Ingredients

  • 1 small roasted chicken, about 1kg
  • ½ red cabbage, cored and finely sliced
  • 3 carrots, coarsley 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

Method

  1. Combine the dressing ingredients in a small bowl and set aside.

  2. Remove all the meat from the chicken, shred into large chunks and pop in a large bowl. Add the cabbage, carrots, spring onions, chillies and half the coriander. Toss together with the dressing and pile onto a serving plate, then scatter over the remaining coriander and peanuts.

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