Asian greens with chicken and crispy noodle salad
Give classic chicken salad an Asian twist with beansprouts, pak choy and lime and sweet chilli dressing.
All nutrition values are per serve.
- 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.
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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