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Satay Chicken Noodle Salad
heartfoundation.org.au|Helpline 13 11 12

Satay Chicken Noodle Salad

5 minutes (25 minutes)
Serves 4
  • 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 
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  
  1. Prepare noodles as directed on packet. Drain. Rinse under cold water. Drain again.  
  2. Transfer noodles to a large bowl. Add chicken, shallots, carrot, snow peas, bok choy, radishes and coriander. Toss well. 
  3. To make dressing, combine all ingredients in a jug. Whisk with a fork until well combined.  
  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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