Chicken Thai Noodle Salad
This tasty salad is easy to make, and works well as a quick meal or at a barbecue.
Ingredients
- 2 Chicken Breasts, No Bone and Skin (150g each)
- 1/2 cup Sweet Chilli Sauce
- 2 Packets of Vernicelli Noodles
- 1 Bag of Baby Spinach Leaves
- 1/4 Bunch of Chopped Coriander
- 1/2 cup Grated Carrot
- 1 cup Chopped Lettuce
- 1 Juice of Fresh Lime
- 2 Tbsp Sesame Oil
Instructions
- Cut the chicken into cubes and marinade in the sweet chilli sauce for one hour, or preferably overnight.
- Soak noodles in boiling water for a few minutes, until noodles soften.
- While noodles are soaking, start cooking the marinated chicken in a pan or on the grill.
- Toss baby spinach leaves, carrot and lettuce together in a salad dish. Add freshly squeezed lime juice and sesame oil to the salad mix.
- Drain noodles well and add to salad mix, tossing well to distribute.
- Add cooked marinated chicken cubes to salad and toss well.
NUTRITIONAL INFO
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