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Chicken Salad with Asian Slaw

Chicken Salad with Asian Slaw

Radishes and Curried Croutons

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This summer salad is all about fusion. Those mild curry flavours contrasted with a super fresh, zingy salad will make your fork freak out and your tastebuds jump for joy. And you know what else is so great about this recipe? It's seasonal and radishes are our British Veggie of the Month.

Tags:HealthyLactose Free
Allergens:Cereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


(ContainsCereals containing Gluten)

½ tbsp

Curry Powder

2 unit(s)

Chicken Breast

1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

5 tbsp


2 unit(s)


¼ unit(s)

Red Onion

1 unit(s)


1 unit(s)

Red Pepper

1 unit(s)


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1439.296 kJ
Energy (kcal)344 kcal
Fat4.0 g
of which saturates1.0 g
Carbohydrate33 g
of which sugars0.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Your first job is to get the croutons in your oven. Cut the ciabattainto 2cm sized chunks. Pop them into a bowl and sprinkle over half the curry powder. Mix well to ensure the ciabatta chunks are evenly coated. Pop them on a baking tray and drizzle over 1 tbsp of olive oil. Bake for 8 mins and then keep to one side.


Pop the chicken breasts into the same bowl you used for your croutons and sprinkle over the remaining curry powder, ½ tbsp of soy sauce and ½ tbsp of oil. Mix well to make sure the chicken breasts are nicely coated.


Put a frying pan on high heat and once the pan is hot, cook the chicken breasts for 2 mins on each side until golden brown. Transfer them to a baking tray and roast in your oven for 12 mins. Tip: The chicken is cooked when the centre is no longer pink.


With all the cooking underway, give the bowl you used for the croutons and chicken a good wash and get on with the salad. Roughly chop the coriander. Chop the tops and bottoms off the carrots, peel and then grate on the coarse side of your grater. Pop the carrots and chopped coriander into your bowl.


Cut the red onion in half through the root, peel and then slice one quarter into thin half moon shapes, add this to the bowl with the carrot and coriander.Tip: Red onion is quite strong when raw so add as much as you see fit. Keep any leftovers wrapped in clingfilm and use another time.


Cut the radishes into quarters. Remove the core from the red pepper and then slice as thin as you can. Mix the radishes and peppers into the salad.


Next, make the dressing in a small bowl. Juice the lime, mix in 2 tsp of sugar(if you have some) and the remaining soy sauce. Pour this over the salad and mix well.


When your chicken has finished cooking, allow it to cool for a few mins before slicing each breast widthways into six pieces. Serve your chicken on top of a generous pile of your zingy salad and finish with a few crunchy croutons. Enjoy!