This chicken salad is for days when I crave something healthy, green and crunchy. Using an Asian spice rub to flavour the chicken for this salad makes it healthy and super tasty. Flavour made easy!


  • Marion’s Kitchen Balinese Spice Rub

  • 2 Tbsp vegetable or canola oil

  • 4 x chicken breasts

  • 200g mixed salad leaves

  • ½ cup roughly chopped coriander (cilantro)

  • 2 ripe avocadoes, peeled, stone removed and sliced

  • ¼ cup finely sliced spring onion (scallions)

  • ¼ cup fried shallots or onions (available in the Asian section of supermarkets)

  • Pickled Red Onion

  • ½ small red onion, finely sliced

  • 1 Tbsp rice vinegar

  • 1 tsp white sugar

  • Salad Dressing

  • 1/3 cup soy sauce

  • 1/3 cup rice vinegar

  • 2 Tbsp sesame oil

  • 2 Tbsp honey


  • 1.

    Place the ASIAN SPICE RUB, oil and chicken in a large bowl. Mix until well combined. Cover and place in the fridge to marinate for at least 10 minutes.

  • 2.

    Meanwhile, for the pickled onion, toss the ingredients together and set aside.

  • 3.

    For the salad dressing, whisk ingredients in a small bowl and set aside until ready to serve.

  • 4.

    Heat a chargrill pan or non-stick frying pan over medium heat. Cook chicken for about 4 minutes each side or until just cooked through. Remove from heat and slice.

  • 5.

    Drain and discard liquid from the pickled onion slices. Place onion in a large bowl along with the salad leaves and coriander. Drizzle with 4 Tbsp of salad dressing and transfer to  a large platter. Top with avocado, chicken slices, fried shallots and spring onion. Serve with extra dressing on the side.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings