Chicken, noodle and cashew salad

Cooking Meat Chicken, noodle and cashew salad

Chicken schnitzel is tasty and a dollar-saving champ - give it a go in this fantastic Asian salad recipe.

Lables: Low carb Low kilojoule Lower gi Fish free Lactose free Shellfish free
  1. Finely grate rind of 1 lime. Juice limes. Combine lime rind, oil, lemongrass, garlic, sweet chilli sauce and 1 tablespoon soy sauce in a glass bowl. Add chicken. Toss to coat. Cover and refrigerate for 30 minutes.
  2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a bowl. Roughly chop.
  3. Heat a chargrill pan over medium-high heat. Cook chicken, for 4 to 5 minutes each side, or until browned and cooked through. Transfer to a board. Cut chicken into 1cm thick slices.
  4. Add chicken, cashews, capsicum, cucumber, mint, coriander, lime juice and remaining soy sauce to noodles. Season with salt and pepper. Toss to combine. Serve.

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2 limes
1 tbsp peanut oil
1 stalk lemongrass , finely chopped
2 garlic cloves, crushed
1 tbsp sweet chilli sauce
2 tbsp soy sauce
4 chicken schnitzels
125g vermicelli noodles
1/2 cup dry-roasted cashew nuts
1 medium red capsicum, chopped
1 large Lebanese cucumber, halved, thinly sliced
1 cup fresh mint leaves, torn
1 cup fresh coriander leaves

Adv

Autors
Preparation time
55
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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