Asian greens with chicken and crispy noodle salad

Cooking Salads Asian greens with chicken and crispy noodle salad

Give classic chicken salad an Asian twist with beansprouts, pak choy and lime and sweet chilli dressing.

Lables: High protein Low carb Low fat Low kilojoule Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.
  2. Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.
  3. Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.

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4 single chicken breast fillets
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 bunch baby pak choy, leaves separated, finely shredded
110g trimmed bean sprouts
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
125ml sweet chilli sauce
2 tbsp fresh lime juice
1 x 100g pkt Chang's Crunchy Noodles

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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