Asian Style Shredded Chicken & Kale Salad

PREP: 10 minutes
COOK: 3 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

422 kcal Energy
9.6g Carbohydrate
32g Protein
8.7g (of which Sugar)
26g Fat
6.8g Fibre
9.8g (of which Saturated Fat)
0.85g Salt


125g kale

1 small leek, shredded 

Zest and juice 1 lime

3 tbsp coconut cream

1 tbsp mayonnaise 

1 tsp Thai fish sauce

1 carrot, shredded 

200g roast chicken, shredded


1. Cook the kale in boiling water for 2 minutes, add then leek and cook for 30 seconds then drain and run under cold water. Pat dry on kitchen paper.

2. Meanwhile, in a large bowl, mix together the lime zest and juice, the coconut cream, mayonnaise and fish sauce, toss in the carrot, chicken and kale mix, season to taste.

Cooking Tips

Great for leftover roast chicken from the Sunday roast

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