Asian Chicken Salad

Nadia Rodman, Curves Director of Nutrition
Cook time 40 minutes
Servings 4


115 g dry angel hair pasta, cooked and cooled
225 g chicken breast, baked and shredded
1 cup Napa Cabbage, sliced
1 cup Purple Cabbage, sliced
2 cup baby spinach
1 red capsicum, sliced
1 yellow capsicum, sliced
½ cup bean sprouts
½ cup coriander, chopped
2 scallions, chopped
1 cucumber, peeled and sliced
50 g cashews, lightly toasted

½ lime, juiced
3 tbsp olive oil
3 tbsp low sodium soy sauce
1 tbsp sesame oil
1 tbsp brown sugar
1 tbsp fresh ginger, chopped
1 clove garlic, chopped
1 jalapeno pepper, chopped
2 tbsp chopped coriander

Asian Chicken Salad


Mix the salad ingredients together.

Whisk dressing ingredients together and pour over salad. Mix well and serve.