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.