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Satay Chicken Noodle Salad
- 200g dried Thai style rice noodles
- 2 ½ cups (375g) shredded, skinless cooked chicken breast
- 3 green shallots, thinly sliced
- 1 large carrot, peeled and grated
- 150g snow peas, trimmed and thinly sliced
- ½ bunch (150g) baby bok choy, finely shredded
- 4 red radishes, thinly sliced
- 1 cup fresh coriander leaves
- 1/3 cup roasted, unsalted peanuts, finely chopped
- 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
- Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.
- Transfer noodles to a large bowl. Add chicken, shallots, carrot, snow peas, bok choy, radishes and coriander. Toss well.
- To make dressing, combine all ingredients in a jug. Whisk with a fork until well combined.
- 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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