Servings: 8 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins

Lunch | Salads & Starters

This Thai inspired chicken salad is packed with flavour from aromatic herbs and spices and an earthy tahini dressing. This is a great salad for lunchtime meal prepping as the chicken and salad can be prepared and portioned in advance providing 8 separate lunches. This will keep well in an airtight container for up to four days in the fridge.



  • chicken strips (800g)
  • olive oil (3 tbsp)
  • garlic (1 clove minced)
  • chilli flakes (1 tsp)
  • ginger (1 thumb sized piece finely grated)
  • lime zest (half)
  • sea salt (1/4 tsp)
  • black pepper (1/8 tsp)


  • spring onions (8 medium sliced into long thin strips)
  • red cabbage (3 cups shredded)
  • romaine lettuce (3 cups shredded)
  • cucumber (3 cups finely sliced into thin strips)
  • sesame seeds (2 tbsp)
  • fresh coriander (2 cups)


  • water (4 tbsp)
  • tahini (3 tbsp)
  • olive oil (1 tbsp)
  • garlic (1 clove minced)
  • lime juice (1/2)
  • sea salt (1/4 tsp)


Heat the olive oil in a large pan over a medium/high heat and add the chicken pieces, chilli flakes, grated ginger, minced garlic, lime zest, salt and pepper.\n\nFry the chicken pieces until browned all over and completely cooked through (you may need to do this in batches). \n\nWhilst the chicken is cooking you can prepare the salad dressing. Add all ingredients to a small mixing bowl and whisk together until smooth.\n\nTo prepare the salad, combine the shredded cabbage, spring onions, cucumber and chopped lettuce in a large mixing bowl, and toss to combine. \n\nDivide the salad between 8 individual serving bowls or lunch boxes and top with the chicken pieces. To serve, drizzle over the tahini dressing and scatter with chopped coriander and sesame seeds.\n