Chicken Noodle Salad with Spicy Thai Dressing

Gorgeous as a warm salad, but you can also serve all the ingredients as a cold salad. Change or add salad ingredients of your choice, like carrot, capsicum... etc.

TIP: Marinating the chicken is a step you can skip if you are in a hurry. It does add that extra layer of flavour, however the dressing packs a big enough punch.

Cook time: 30 mins

Dairy Free

Gluten 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

50 grams of rice noodles, cooked as per instructions

125 grams of chicken breast, small dice

1 small cucumber, peeled into ribbons

A few slices of red onion (or 1 long green shallot)

1 small cob of corn, steamed or boiled

1 cup of fresh herb leaves (coriander & mint)

1/2 long red chilli, sliced

1/2 teaspoon of cold pressed coconut oil or EVOO

Marinade

1 teaspoon of tamari

1 clove of garlic, grated or minced

Dressing

1 tablespoon of fresh lime juice

2 teaspoons of fish sauce

1 teaspoon of coconut sugar

1/4 to 1/2 bird's eye chilli, finely diced

1 teaspoon of chopped roasted peanuts (or cashews)

Method

The noodles will probably need to soak for around 20mins, so do this step first. The noodles will then be ready at serving time and still warm.

Mix the marinade ingredients together, and marinate the chicken while you prepare the dressing & salad ingredients.

Prepare the dressing by mixing all ingredients together in a small bowl. Stirring occasionally.

Heat the oil in a small pan to a medium heat. Once the pan & oil are heated add your chicken, it’s a small dice so should only take a few minutes.

Add 3 tsps of the dressing to the warm noodles and mix through. Place into a bowl, top with the salad ingredients, herbs & chilli. Spoon over the rest of the dressing. Enjoy immediately!

Calories: 494
Protein: 38.4
Carbs: 56.7
Fibre: 10.8
Fat: 8.3

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