Asian Salad

30 minutes



4 pitted dates
3 green onions
2 scoops BN Fibre
1 red capsicum
500g chicken breast
4 cups coleslaw mix
2 cups broccoli
½ cup coconut aminos
¼ cup sliced almonds
¼ cup rice vinegar
¼ cup olive oil
4 tsp sesame oil
2 tsp mince garlic
2 tsp fresh ginger


  • Step 1

    Cook the chicken in a medium heat pan until golden

  • Step 2

    Let your chicken cool slightly before shredding.

  • Step 3

    In a blender or food processor, blend all sauce ingredients.

  • Step 4

    Place all salad ingredients in a large bowl and add the sauce - toss to combine.

  • Step 5

    Serve immediately, or store in the fridge for up to 5 days.


  • Add or substitute vegetables to your liking.
  • Make a double batch of sauce to use on meats or fish. Add sriracha to the sauce for an extra kick.