Asian Cabbage Salad with Chicken Tenders & Dipping Sauces

Whether it’s a mid-week family meal, or the whole neighbourhood is coming over for dinner, our crispy chicken tenders, selection of dipping sauces and this delicious fresh salad, will be sure to please everyone.

4 servings
20 mins


  • 2 x 400g boxes of frozen Ingham’s Original Chicken Tenders
  • ½ cabbage (approx. 1kg), core removed, coarsely chopped
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 2 green spring onions, thinly sliced diagonally
  • 5 bulbs radish, trimmed thinly sliced
  • 1 large avocado, sliced
  • Pickled ginger (optional), to serve


  • ¼ cup salt-reduced soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 3 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 tablespoon black and toasted white
  • sesame seeds

HOW to Cook

  1. Preheat oven to 200C (fan-forced).
  2. Cook Crumbed Chicken Tenders according to oven directions on packet.
  3. To make dressing, combine all ingredients in a jar and shake to combine.
  4. Layer cabbage, cucumber, onion and radish in a large bowl and toss to combine. Transfer to a serving bowl. Top with avocado and ginger. Drizzle with dressing.
  5. Serve chicken tenders with dipping sauces, or slice and layer on top of the salad.

Switch it up:

  • Swap out Original Tenders for Sweet Chilli Tenders for that extra kick!
  • Prefer an Air Fryer? Follow instructions on pack.
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