Mouth-watering Asian flavours spring to life in this super-healthy and easy chicken noodle salad.
- Half fill a frying pan with cold water. Cover and bring to the boil over high heat. Reduce heat to low. Add chicken and simmer, covered, for 15 minutes or until cooked through. Transfer to a plate and set aside for 15 minutes to cool. Shred chicken into thin strips.
- Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain. Return to the bowl.
- To make the grapefruit chilli dressing, combine grapefruit juice, sweet chilli sauce, peanut oil and garlic in a screwtop jar. Shake until well combined.
- Add chicken, capsicum, watercress, snow pea sprouts and green shallot to noodles and toss until well combined. Add dressing and toss to evenly coat.
- Divide salad among serving plates. Sprinkle with cashews and fried shallots. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set