Asian Chicken Salad – a lunch that is easy and tasty!


How appropriate that I am currently crunching on this Asian chicken salad while writing this post. I have this pretty much everyday for lunch. During my Sunday meal prep I cook up a whole batch of chicken to last the week and then just add it to my salads. Lately I have also been prepping the salad ingredients so that it’s just a matter of throwing it all together in a bowl or container.

The chicken is super moist and easy to shred if you cook it wrapped in foil. Depending on what I feel like, I either sprinkle the chicken with fresh herbs (perfect for this salad recipe) or with different spices like paprika or cayenne pepper. You can see my batch ready to go in the oven in this picture below:

NOTE: Don’t throw away the amazing juices that are left after cooking up these bad boys!! I keep the juice in a container to make sauces or add to soups or stews for a dinner in the week.

While the chicken is in the oven, prepare all your salad ingredients and the delicious honey, lime and olive oil dressing!

Asian Chicken Salad
Serves 2
A crunchy asian-style chicken salad perfect for any occasion!
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chicken
  1. 2 boneless chicken breasts
  2. coconut oil
  3. fresh herbs
  4. salt & pepper
For the salad
  1. 2-3 cups mixed greens
  2. 1-2 cups thinly sliced red cabbage
  3. 1 medium yellow bell pepper thinly sliced
  4. 1 medium red bell pepper thinly sliced
  5. 1 medium carrot julienned
  6. 1 cup radish thinly sliced
  7. 1 tsp sesame seeds
For the dressing
  1. 2 Tbs olive oil
  2. 1 Tbs lime juice
  3. 1 Tbs raw honey
  4. salt & pepper to taste
For the chicken
  1. Cover oven tray with foil then drizzle with coconut oil and sprinkle with salt, pepper and fresh herbs.
  2. Place chicken breasts on top and sprinkle with more salt, pepper and fresh herbs.
  3. Cover with another layer of foil and bake at 180 deg C for 40-45 minutes.
  4. Let cool slightly before shredding/dicing.
For the salad
  1. Slice your mixed greens or just leave whole and top with the remainder of the salad ingredients.
  2. Once the chicken is slightly cooled, add this to your salad base.
  3. Sprinkle with sesame seeds.
  4. Mix together the dressing ingredients and drizzle on top!
Handy tip 1
  1. Use the juices left behind from the cooked chicken to add to stews/sauces for another meal.
Handy tip 2
  1. Do a whole batch of chicken to last the week and add to your salads!
Fully Well By Mel


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  1. Awesome, thanks Mel. I was just looking for something healthy and fresh to make for dinner tonight 🙂

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