Asian greens with chicken and crispy noodle salad

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Give classic chicken salad an Asian twist with beansprouts, pak choy and lime and sweet chilli dressing.

  • Nutrition
Energy
1300kJ
Fat saturated
2.50g
Fat Total
9.50g
Carbohydrate sugars
g
Carbohydrate Total
25.00g
Dietary Fibre
3.50g
Protein
33.00g
Cholesterol
mg
Sodium
mg

All nutrition values are per serve.

  1. 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.

  2. 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.

  3. 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.

  • Notes

Time saving tip: Replace chicken breast fillets with 1 Woolworths Country Style Roast Chicken, skin and bones removed. Omit step 1. To shred pak choy, roll up a few leaves at a time and thinly slice crossways.

Variation: Asian greens with prawns and crispy noodle salad Replace the chicken with 20 cooked prawns, peeled. Omit step 1.

 

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