Spicy Chicken Salad with beansprouts and cashews


Georgous, crunchy, summer salad, with succulent pan-fried chicken as a contrast.

  1. Heat the oil in a frying pan and pan fry the chicken breasts. Season well with salt and pepper and fry 2 minutes each side on a high heat, then 4 minutes each side, with a lid on the pan, on a medium heat. Remove from the pan and set to one side until needed.
  2. Add the garlic and chilli for the dressing to the pan and cook gently for 1 minute. Add to the rest of the dressing ingredients. Add all the juices from the pan.
  3. Mix the salad ingredients together in a large bowl and add the dressing.
  4. Cut the chicken into bite-sized pieces and mix into the salad and serve.


  • 1 tablespoon olive oil
  • 3 chicken breasts
  • 1 carrot, grated,
  • 1/4 cucumber, thinly sliced
  • 1 small chinese cabbage, sliced thinly
  • 200g bean sprouts
  • 4 spring onions, sliced
  • 6 radishes, thinly sliced
  • 1/2 mug cashews, roughly chopped


  • 1 clove garlic, finely chopped
  • 1 fat red chilli, finely chopped
  • 2 tablespoons fish sauce
  • juice of a lime
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • salt and pepper




£2.71 / PERSON



prep time

30 Minutes

cook time



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