Spiced Chicken and Rice Noodle Salad

So many flavours going on in this beautiful salad!
Turmeric & lemon on the chicken and authentic Asian flavours in the dressing, this salad will have your taste buds dancing!

Hint: We used a spicy chilli in this but you can easily use a milder one or halve the amount.

Tip: Choose whichever rice noodles you like just be sure the only ingredient is rice.

Note: If you don't have access to fresh lemongrass you can use packaged, just check the ingredients for no additives.

Prep time: 15 mins
Cook time: 5 mins

Dairy Free

Gluten Free

Leaky Gut Friendly

Lunch & Dinner

Nut Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

125 grams of free range chicken breast, sliced

40 grams of dried rice noodles

1/4 small red onion, sliced

1/2 cup of thinly sliced red or green cabbage

4 snow peas, halved

6 perino tomatoes, halved or 3 cherry tomatoes, quartered

1/4 cup of fresh coriander leaves

2 tablespoons of fresh mint leaves

1/2 teaspoon of cold pressed coconut oil for cooking the chicken

Marinade

2 teaspoons of fresh lemon juice

1 cm piece of lemongrass, finely chopped

zest from 1/4 lemon

2 teaspoons of fresh lemon juice

1/4 teaspoon of ground turmeric

1 good pinch Himalayan or sea salt

1/4 red chilli, finely diced

Dressing

1/2 teaspoon of fish sauce

2 teaspoons of fresh lemon juice

1/2 teaspoon of coconut sugar

1/4 red chilli, finely diced

Method

Mix all of the marinade ingredients in a bowl or snap lock bag and add the chicken. Set aside if you are making the salad right away or place in the fridge if you are prepping for later.

Place the rice noodles in a dish and cover with boiling water, set aside for time instructed on packaging.

Mix all of the dressing ingredients in a small bowl and whisk until sugar is dissolved.

Assemble the rest of the salad ingredients in a serving bowl. Once the noodles are drained, rinsed and cooled add them to the salad.

Heat the oil in a small pan to medium high and cook the chicken until just cooked through, 4-5 minutes.

While chicken is cooking add the dressing to the salad and toss gently.

Top the salad with the chicken and enjoy!

Calories: 0
Protein: 0
Carbs: 0
Fibre: 0
Fat: 0

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