Apple & Wombok Salad with Chicken

Feeds 5

Prep 10 mins

Cooking Time 2 mins


1/4 wombok – or 1 1/2 – 2 cups shredded

1 green apple

1/2 cup shredded red cabbage (optional)

2 cucumbers

1 large carrot grated

2 -3 stalks of coriander

3 shallots

100g snowpeas

1/2 cup of toasted slivered almonds (or peanuts)

2-3 cups shredded bbq chicken (depending how much chicken you like)

2 baby cos lettuce heads for the cups



Juice of 2 limes

4-5 tablespoons avocado oil (neutral tasting oil)

1 stalk coriander

2 tablespoons fish sauce

1 chilli (optional)

2 tablespoons brown sugar

2 tablespoons hot water

Salt to taste

Apple & Wombok Salad with Chicken


  1. Using a box grater, grate the carrot. Set aside
  2. Slice the cucumber in half and then in half Moon pieces
  3. Finely chop the shallots and coriander
  4. Shred the wombok and cabbage.
  5. Top and tail the snowpeas and cut into thirds
  6. If using slivered almonds, lightly toast in a fry pan (otherwise add peanuts)
  7. Cut the apple into match stick size pieces. A trick to stop them going brown is to add them into salted water until ready to use then Pat dry with a paper towel.
  8. Add all the salad elements to a large bowl and top with the shredded chicken.
  9. Wash and pat dry the cos lettuce to use as cups to hold the salad and chicken.
  10. Prepare the dressing by adding the brown sugar and hot water to a bowl. Stir until the sugar dissolves and add finely diced chilli (optional), chopped coriander, oil, lime juice and fish sauce. Test for saltiness.
  11. Pour over the dressing and gently combine everything. Test to see if there is enough dressing adding more lime juice, oil or salt if needed.
  12. Serve with the mix added to a lettuce cup – enjoy
Apple & Wombok Salad Bowl With Chicken
Apple and Wombok Salad with Chicken

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