Asian-inspired shredded chicken salad

Asian-inspired shredded chicken salad

It’s Monday morning and you need to sort out lunch before you dash out the door to work. You could pop to the local deli at lunchtime and grab something there, but you had a roast chicken for dinner last night and the leftovers and currently sitting in the fridge, calling to you. You were going to make chicken sandwiches but why not try a more adventurous Asian-inspired shredded chicken salad instead? Plus, the recipe is really simple so the only cooking involved is the rice. If you’re stretched for time, you can skip the rice altogether.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 people


  • A small bunch of coriander, roughly chopped, including stalks
  • 198g tinned sweetcorn, drained
  • Large leafy lettuce, such as gem or butter leaf
  • 5 spring onions, finely sliced on the diagonal
  • Leftover chicken (from your roast)
  • *For the dressing*
  • 1½ tbsp toasted sesame oil
  • 1 tbsp light soya sauce
  • ½ lime, juiced
  • 1½ tsp five spice
  • 250g Basmati rice to serve


Wash and rinse the rice until the water is clear, and place it in a saucepan. Add salt and stir. Bring it to the boil and turn the heat down. Pop a lid on your pan and cook on a low heat for 10 or so minutes.

While your rice is cooking, make the dressing by whisking everything together in a small bowl.

Remove the meat from the chicken and shred it using two forks. Add the spring onions, sweetcorn and half the coriander. Toss together with the dressing and pile onto the lettuce leaves.

Then scatter over the remaining coriander and serve with the rice (heated through if necessary).

For an added kick to your shredded chicken, you can add a hit of fresh chili over the top.

Pop your salad into a container or lunchbox and you’ll be the envy of your workmates at lunchtime.