Dinner Side Dish: ‘Creamy’ Asian Chicken Salad

Salads has always been a hit and miss for me. I love them, but I don’t particularly love them everyday. I do envy people who can eat salads every day – that’s a huge amount of discipline and strength! BUT. Once in a while when I do feel like having salads, I love to do this – experiment. I tried looking online for some awesome salad recipes and stumbled upon this one from FitMenCook.

Say hello the ‘Creamy’ Asian Chicken Salad! I do have creamy in inverted commas because a lot of us tend to associate creamy with unhealthy but not this baby right here. I used yogurt as a base for the sauce and together with the rest of the ingredients, it came out a little bit like coleslaw and a little bit like salad. And it’s brilliant.

This recipe is huge too – it makes about 4 huge serves so I do suggest you make this when you have people around because the creaminess can get a little bit too much if you’re eating the same thing everyday. Thus I made it as a dinner side dish. Nonetheless, this deserves a try. So go for it!

Alrighty! Grab your recipe book, pen this down, get the ingredients, and get preppin’. Don’t forget to tell me how it is either on the comments section below, on YouTube, or on Instagram at @asianmealprep. Would love to see your creations!

Dinner Side Dish: ‘Creamy’ Asian Chicken Salad

Makes – 4 meals
Time needed – 30 minutes
Cost – ~$3.70 per serve

Here’s what you need:

• 450g chicken breast fillets
• 150g butternut pumpkin, cut into small cubes
• 1 red bell pepper, diced
• 1 carrot, shredded
• 400g Chinese cabbage, chopped
• 1/3 cup spring onion, chopped
• A bunch of Chinese parsley, roughly chopped

For the sauce

• 1 cup natural yogurt or Greek yogurt
• 1/4 cup natural peanut butter
• 2 tablespoons liquid aminos or low sodium soy sauce
• 1 tablespoon ginger paste
• juice from 1 lime
• chilli flakes

Here’s how you do it:

1. Begin by cooking the pumpkin by boiling it in hot water and set aside. Once it’s cooled, mash it up into a pumpkin mash.
2. Poach the chicken breast fillets for about 15 minutes in low heat. I used a brilliant guide right here to poach them perfectly so it turns out juicy and nice.
3. In a small bowl, mix the sauce ingredients. Add all the other veggie ingredients and mix the sauce together and it’s ready!

How much this costs:

*Keep in mind that this numbers are a rough guide. It depends on where you buy it and when. You can definitely save more money if you purchase in wet markets etc. At the end of the day it’s possible to eat healthy without breaking the bank. Also, ~ denotes the items that should already be in your pantry for a long time or it’s a very small amount.

• 450g chicken breast fillets $4
• 150g butternut pumpkin, cut into small cubes $1.80
• 1 red bell pepper, diced $1.40
• 1 carrot, shredded $0.40
• 400g Chinese cabbage, chopped $1.20
• 1/3 cup spring onion, chopped $0.70
• A bunch of Chinese parsley, roughly chopped $0.20

For the Sauce

• 1 cup natural yogurt or Greek yogurt $2
• 1/4 cup natural peanut butter $2
• 2 tablespoons liquid aminos or low sodium soy sauce $0.40
• 1 tablespoon ginger paste $0.50
• juice from 1 lime $0.20
• chilli flakes ~

Total price = ~$14.80
Price per serve = ~ $3.70

Nutrition Information

The nutrition information below is based on the ingredients I’ve used above. It may not be an accurate representation of your meal.

Calories 343 Protein 33g Carbs 14g Fats 16g