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Photo of Asian-style chicken salad baskets by WW

Asian-style chicken salad baskets

Total Time
45 min
20 min
25 min
These little tortilla baskets are such a fun way to serve this Asian chicken salad and they’re so easy to make.


Multigrain tortilla

192 g, and chia (4 x 48g)

Salt reduced chicken stock

2 cup(s), (500ml)

Skinless chicken breast

360 g, buy 2x 200g, fat trimmed

Soy sauce

1 tbs, (tamari)

Sesame oil

1 tsp

Artificial sweetener

½ tsp, stevia, powdered

Rice wine vinegar

20 ml, (1 Tbs)

Fresh ginger

½ tsp, finely grated

Raw cashews

¼ cup(s), toasted, coarsely chopped

Green cabbage

80 g, finely shredded

Red cabbage

80 g, finely shredded

Red capsicum

½ medium, thinly sliced

Green shallot(s)

2 individual, thinly sliced

Fresh coriander


Fresh mint

¼ cup(s)

Sesame seeds

2 tsp, toasted


  1. Preheat oven to 160°C or 140°C fan-forced. Microwave 1 wrap on High (100%) for 20 seconds or until warmed through and softened. Press wrap into a small (10cm) ovenproof bowl to form a basket. Repeat with remaining wraps.
  2. Place bowls on a baking tray. Bake for 15 minutes or until crisp. Remove wrap baskets from bowls and place on a wire rack to cool (if bases are still a little soft, invert baskets onto tray and bake for a further 5 minutes or until crisp).
  3. Meanwhile, place stock in a medium saucepan over medium heat. Bring to the boil and add chicken. Reduce heat and simmer, uncovered, for 10 minutes or until chicken is just cooked through. Remove from heat. Set chicken aside in pan, covered, for 5 minutes. Remove chicken from stock and coarsely shred. Discard stock.
  4. Combine tamari, oil, stevia, vinegar and ginger in a large bowl. Add chicken, cashews, cabbages, capsicum, shallots, coriander and mint. Toss to combine. Spoon chicken salad into baskets. Serve sprinkled with sesame seeds.


TIP: To toast cashews and sesame seeds (separately), toss them in a small non-stick frying pan over medium heat for 1–2 minutes or until golden.