Purple Crunchy Chicken Salad Recipe

written by Meg Thompson

Meg crunchy chicken salad

Credit: Meg Thompson

This is a great salad recipe for any leftover chicken you may have in the fridge.

Serves: 1



  • 75–100g cooked chicken
  • 1 cup shredded purple cabbage
  • ½ cup grated beetroot
  • 1 tbsp fresh coriander
  • 2 tbsp raw cashews
  • 1 tbsp sesame seeds

  • Dressing
  • 2 tsp apple-cider vinegar
  • 2 tsp olive oil
  • 1 tsp sesame oil
  • 1 tsp maple syrup
  • 3 tsp tamari
  • 2 tsp grated ginger
  • 1 spring onion, sliced
  1. Place chicken, cabbage, beetroot, coriander, cashews and sesame seeds in bowl and stir to combine.
  2. In small bowl or cup, mix together all dressing ingredients.
  3. Pour dressing over salad and serve.

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Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.