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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Cornmeal-Crusted Chicken with Pepian Sauce

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

RECIPE INGREDIENTS

For Cornmeal-Crusted Chicken with Pepián Sauce:

4 tomatillos, husked and rinsed

1/4 cup diced onion

4 tablespoons pepitas (see Tip), divided

3 tablespoons chopped fresh cilantro, divided

1 clove garlic, peeled

1/2 cup reduced-sodium chicken broth

1/2 teaspoon salt, divided

2 tablespoons reduced-fat sour cream

4 boneless, skinless chicken breasts (1˜1 1/4 pounds), trimmed

1 large egg white

2 tablespoons water

1/2 cup yellow cornmeal

3 teaspoons canola oil, divided canola oil, divided

Tip: Hulled pumpkin seeds, also known as pepitas, are medium-dark green and have a delicate nutty flavor. They are sold salted, roasted and raw, and can be found in the bulk-foods section of natural-foods stores or Mexican groceries DIRECTIONS Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside. Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness. Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Cook 2 pieces of the chicken until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan, reduce the heat slightly and repeat with the remaining oil and chicken. Serve the chicken with the reserved sauce and garnish with the remaining 1 tablespoon pepitas and 1 tablespoon cilantro. Nutrition Facts per Serving Yield: Yield: 4 servings Calories: 315 Fat. Total: 14g Protein: 31g Carbohydrates, Total: 17g Fat, Saturated: 3g Fiber: 2g Cholesterol: 66mg Sodium: 468mg % Cal. from Fat: 40%