The warmer nights have got me trying out new salad recipes. My go to salad is usually chicken, avocados roasted peppers, spinach and toasted seeds, so I wanted to experiment a little.  I really liked it and hope you do too!

Serves 2


  • 1/4 cup rice wine vinegar
  • 2 tablespoons crunchy peanut butter (try go for an organic version with no sugar or salt added)
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon agave nectar
  • 2 teaspoons toasted sesame oil
  • Salt and freshly ground pepper
  • Juice of 1 lime
  • 1 red chilli, finely chopped
  • 1/2 head cabbage, thinly shredded
  • 2 large carrots, peeled and grated
  • 1 red pepper, thinly sliced
  • 1 large handful chopped fresh coriander
  • 2-3 chicken breasts, thinly sliced
  • 2 tablespoons thai red curry paste
  • 1/2 cup chopped roasted peanuts
  • Chili oil (optional)


  1. Whisk together the vinegar, peanut butter, ginger, soy sauce, agave nectar, sesame oil and lime juice in a small jug/bowl. Season with salt and pepper to taste (the taste you are going for is a sweet, salty, chilli cobination!).
  2. Combine cabbage, carrots, peppers and coriander in a large bowl. Add the dressing and toss to combine.
  3. Fry the chicken in the curry paste and a  little oil until cooked through.
  4. Add the chicken to the salad mixuture and top with the chopped peanuts.  Drizzle with chilli oil if using.