Thai shredded chicken salad

Written by Catherine Saxelby on Monday, 01 June 2009.
Tagged: chicken, dinner, easy, lunch, salad

  • Ready In: 20 minutes
  • Prep Time: 20 minutes
  • Cooking Time: nil
  • Serves: 4
Thai shredded chicken salad


This is an interesting main meal salad or it can be served piled onto rice crackers as a pre-dinner nibble. You can prepare it ahead and store covered in the refrigerator until ready to serve. Don't add the dressing until the last minute.


  • 3 cups cooked chicken shredded (300 g)
  • 1 cup Chinese cabbage shredded (50 g)
  • 1 cup bean shoots
  • 1 carrot, finely grated
  • 1 bunch coriander, leaves only
  • 4-6 green shallots (green part only)
  • toasted sesame seeds to garnish
  • Dressing:
  • 1/4 cup reduced-salt soy sauce
  • 3 teaspoons sesame oil
  • 1 tablespoon lime juice (about half a lime)
  • 1 small red chilli, seeded and chopped (optional)
  • 1/2 teaspoon brown sugar

Nutrition per serve

One serve = 947 kJ (225 Cals), 12 g fat (includes 3 g saturated fat ), 3 g carbohydrate (includes 3 g sugars), 3 g fibre , 655 mg sodium. Read our nutrition rating system.


  1. Prepare chicken by finely slicing the chicken flesh into long shreds. You should have enough to make 3 cups or 300 g in weight without bones. Place in a large mixing bowl.
  2. Add shredded cabbage, bean shoots, carrot, coriander leaves and shallots.
  3. Just before serving, pour over dressing and mix well to combine. Serve on lettuce leaf cups or with crisp toast slices of grainy bread. Garnish with toasted sesame seeds.
  4. To make the dressing, place all ingredients into a screw top jar and shake to mix well.