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Satay chicken noodle salad

Satay chicken noodle salad

satay-chicken-noodle-salad

4 serves

5 m

25 m

Ingredients

  • 200 g dried Thai style rice noodles
  • 2½ cups (375 g) shredded, skinless cooked chicken breast
  • 3 green shallots, thinly sliced
  • 1 large carrot, peeled and grated
  • 150 g snow peas, trimmed and thinly sliced
  • ½ bunch (150 g) baby bok choy, finely shredded
  • 4 red radishes, thinly sliced
  • 1 cup fresh coriander leaves
  • â…“ cup roasted, unsalted peanuts, finely chopped

Dressing

  • 2 tablespoon reduced salt soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons no added salt, no added sugar, crunchy peanut butter
  • 1 tablespoon Thai chilli jam

Method

Step 1

Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.

Step 2

Transfer noodles to a large bowl. Add chicken, shallots, carrot, snow peas, bok choy, radishes and coriander. Toss well.

Step 3

To make dressing, combine all ingredients in a jug. Whisk with a fork until well combined.

Step 4

To serve, pour dressing over salad. Toss again to coat. Sprinkle with peanuts. Serve with extra lime wedges, if desired.

Tip

  • This recipe is a great way to use up leftover cooked chicken breast or skinless roast chicken. Any leftover salad will keep covered in the fridge for 1 day. Transfer to a container and pack with an ice pack for a tasty, portable lunch.
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