Asian greens with chicken and crispy noodle salad Recipe
Ingredients
4 single chicken breast fillets
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 bunch baby pak choy, leaves separated, finely shredded
110g (2 cups) trimmed bean sprouts
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
125ml (1/2 cup) sweet chilli sauce
2 tablespoons fresh lime juice
1 x 100g pkt Chang's Crunchy Noodles
Asian greens with chicken and crispy noodle salad Recipe
Method
Step 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.
Step 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.
Step 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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