Chicken and noodle salad

Cooking Salads Chicken and noodle salad

Use simple Asian ingredients to create this stylish chicken and soba noodle salad.

Lables: High protein Low fat Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Place chicken in a single layer into a large frying pan. Cover with cold water. Slowly bring to the boil over medium heat. Reduce heat to low. Simmer, uncovered, for 10 minutes or until cooked through. Drain. Cool. Cut into thin slices diagonally.
  2. Bring a saucepan of water to the boil. Add noodles. Cook, following packet directions. Drain. Rinse under cold water.
  3. To make dressing: Place ingredients into a small saucepan. Cook over medium heat, stirring, for 2 minutes or until sugar has dissolved. Remove from heat. Cool.
  4. Arrange noodles, chicken, cucumber and ginger on plates. Drizzle with dressing.

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4 chicken breast fillets, skin removed
270g packet soba noodles
1 Lebanese cucumber, peeled, cut into long, thin strips
1/4 cup pickled pink ginger, drained
1 tbsp sesame seeds, toasted
1/4 cup mirin or dry sherry
1/4 cup reduced-salt soy sauce
1 tbsp caster sugar
1 tsp wasabi powder

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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