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Firecracker chicken noodle salad
Firecracker chicken noodle salad
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Total Time:
25 minutes
Zesty herb salad with a kick, perfect for a cozy day. Ideal for a packed lunch.
Ingredients:
  • 50 g rice noodles (1 nest)
  • 100 g cooked free-range chicken
  • ¼ of a cucumber
  • 1 carrot
  • 1 baby gem lettuce
  • 1 small handful of sugar snaps
  • a few sprigs of fresh mint
  • 1 good pinch of mixed seeds
  • 1 tablespoon coriander oil
  • 1 tablespoon sweet chilli sauce
  • ½ tablespoon low-salt soy sauce
  • ½ tablespoon runny honey
  • 1 lime
Instructions:
  • 1. Cook the noodles and allow them to cool. Shred the chicken, finely chop the cucumber, and use a speed-peeler to create carrot ribbons. Shred the baby gem lettuce, finely chop the sugar snaps, and roughly chop the mint leaves. Lightly toast the mixed seeds. Combine the shredded chicken, cooked noodles, and coriander oil in a bowl. Add the remaining salad ingredients, toss to combine, and place in your lunchbox to chill. In a small jam jar, combine sweet chilli sauce, soy sauce, honey, and lime juice. When ready to eat, shake the jam jar dressing and pour it over your salad. Close the lunchbox and give it a good shake to coat. For a warm option, briefly heat the dressing in the microwave before drizzling it over your chicken salad.

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