Thai coconut chicken with noodle salad

Cooking Salads Thai coconut chicken with noodle salad

This quick and easy, gluten-free dish of thai coconut chicken with Noodle Salad can be marinated, cooked and served in just 25 minutes!

Lables: Egg free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. Combine coconut milk and lime rind in a glass or ceramic dish. Stir in half each of the lime juice, fish sauce, sugar and chilli. Halve chicken fillets horizontally to make 8 thin pieces. Add to marinade and turn to coat. Refrigerate.
  2. Preheat barbecue grill or chargrill on medium-high. Place noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes. Rinse under cold water. Drain. Transfer to a bowl. Add remaining ingredients and toss to combine.
  3. Drain chicken and cook for 4 mins each side or until golden and cooked. Slice and serve with salad.

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270ml can coconut milk
2 tsp lime rind, finely grated
1/3 cup lime juice
2 tsp gluten-free fish sauce
2 tsp brown sugar
1 long red chilli, finely chopped
4 Coles RSPCA approved chicken breast fillets
250g packet rice stick noodles
1/2 bunch coriander leaves
1/2 bunch mint leaves, torn
200g Perino tomatoes, quartered

Adv

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