Asian chicken salad

A bowl of food on a table 5:2 Diet Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Serves 2

This easy-to-prepare salad is filled with zingy flavours – the simplified version is great for kids’ lunchboxes too

Nutrient Unit
kcal 109
fat 1g
saturates 0g
carbs 6g
sugars 1.6g
fibre 5g
protein 19g
salt 0g


  • 1 boneless, skinless chicken breast
  • 1 tbsp fish sauce
  • zest and juice ½ lime (about 1 tbsp)
  • 1 tsp caster sugar
  • 100g bag mixed salad leaves
  • large handful coriander , roughly chopped
  • ¼ red onion , thinly sliced
  • ½ chilli , deseeded and thinly sliced
  • ¼ cucumber , halved lengthways, sliced
Broccoli and kale green soup


  • STEP 1

Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.

  • STEP 2

Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.

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