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Thai chicken chopped salad with rice noodles
Thai chicken chopped salad with rice noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Crunchy macadamias elevate the flavor of this Thai chicken salad.
Ingredients:
  • 18.20 gm peanut oil
  • 2 x 200g Thai-spiced chicken breast fillets
  • 100g dried rice vermicelli noodles
  • 133.75 gm satay sauce
  • 42.00 gm lime juice
  • 2.00 gm brown sugar
  • 6.10 gm fish sauce
  • 1 lebanese cucumber, cut into thin strips
  • 250g cherry tomatoes, halved
  • 1 mango, peeled, thinly sliced
  • 1 red onion, cut into thin wedges
  • 125.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • Chopped toasted macadamias, to serve
Instructions:
  • Heat peanut oil in a medium frying pan over medium heat. Cook chicken for 5 minutes on each side until golden brown and fully cooked. Transfer to a plate, cover, and let rest for 5 minutes. Slice thinly before serving.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let them sit for 5 minutes, then drain and rinse under cold water before draining again.
  • In a small saucepan, warm satay sauce over medium heat until it simmers. Take off the heat and whisk in lime juice, sugar, fish sauce, and sesame oil. Let it cool for 5 minutes.
  • In a large bowl, mix together chicken, noodles, cucumber, tomato, mango, onion, and two-thirds of the herbs. Serve the salad with a drizzle of satay dressing, topped with macadamias and the remaining herbs.

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