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Asian greens with chicken and crispy noodle salad
Asian greens with chicken and crispy noodle salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
elevate chicken salad with fresh bean sprouts, pak choy, and zesty lime-chili dressing.
Ingredients:
  • 4 single chicken breast fillets
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 bunch baby pak choy, leaves separated, finely shredded
  • 110g (2 cups) trimmed bean sprouts
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh mint, leaves picked
  • 125ml (1/2 cup) sweet chilli sauce
  • 42.00 gm fresh lime juice
  • 1 x 100g pkt Crunchy Noodles
Instructions:
  • 1. Boil a large deep frying pan filled with water over high heat. Add the chicken and lower the heat to medium-low. Simmer for 10 minutes until fully cooked. Drain and transfer the chicken to a plate. Allow it to cool for 10 minutes before proceeding.
  • In a large bowl, mix together the cucumber, baby pak choy, bean sprouts, coriander, and mint. In a small jug, whisk the sweet chili sauce and lime juice until well combined.
  • Shred the chicken finely. Combine chicken and noodles with the cucumber mixture. Drizzle the dressing over the salad and toss until everything is well coated. Serve immediately.

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