Asian Chicken Salad – Tonic Food Fix with Nikki Heyder. Chef Nikki Heyder prepares her own take on the paleo diet with her own simple and refreshing Thai chicken salad.


  • Carrot
  • Red onion, finely sliced
  • Carrot, grated
  • Spinach
  • Chinese cabbage
  • Red capsicum, finely sliced
  • Red onion
  • Bean sprouts
  • Fresh Thai basil leaves
  • Fresh coriander
  • Fresh mint
  • Grapefruit
  • Toasted cashews
  • Chicken breast
  • Chicken stock
  • Fresh lemongrass
  • Olive oil
  • Chillies, chopped
  • Rice wine vinegar
  • ½ fresh lime
  • Honey
  • Tamari


  1. Cover the chicken in a saucepan with chicken stock and lemongrass, turn on the heat and poach for 15 minutes or until the chicken is cooked through.
  2. To make the dressing combine olive oil, chillies, rice wine vinegar, fresh lime juice, honey and tamari.
  3. Finely cut the cabbage and place in the salad bowl.
  4. Once the chicken has cooled, slice, shred with your hands and place in the bowl.
  5. Into the bowl, add the other salad ingredients including the herbs, ½ the cashews and ¾ of the grapefruit.
  6. Carefully toss the salad.
  7. To make the dressing, put the olive oil, the chillies, the rice wine vinegar, the tamari, honey, the lime juice and pepper in a bowl and stir to combine. Once combined pour into the salad bowl and mix everything through so all ingredients are coated.

Serve in a salad bowl and garnish with the remaining grapefruit and toasted cashews

To watch all the videos in this series, please click below –

The Origins of Language
What Makes Us Human –
White and Black –
Asian Chicken Salad – Tonic Food Fix –

For more on Tonic New Season 2016 –

Tonic TV | T-S121 | S05E03