Asian greens with chicken & crispy noodle salad

There's a hint of summer in every bite of this Asian-inspired poached chicken salad.

Preparation Time

20 - 30 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 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
• 2 tbs fresh lime juice
• 1 x 100g pkt Chang's Crunchy Noodles

Method

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.

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.

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.

Notes

• 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 & crispy noodle salad Replace the chicken with 20 cooked prawns, peeled. Omit step 1.

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