Thai chicken chopped salad with rice noodles

Thai chicken chopped salad with rice noodles

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Toasted macadamias add extra crunch to this flavoursome, Thai chicken salad.

The ingredient of Thai chicken chopped salad with rice noodles

  1. 1 tablespoon peanut oil
  2. 2 x 200g Coles Thai-spiced chicken breast fillets
  3. 100g dried rice vermicelli noodles
  4. 1/2 cup satay sauce
  5. 2 tablespoons lime juice
  6. 1/2 teaspoon brown sugar
  7. 1 teaspoon fish sauce
  8. 1/2 teaspoon sesame oil
  9. 1 lebanese cucumber, cut into thin strips
  10. 250g cherry tomatoes, halved
  11. 1 mango, peeled, thinly sliced
  12. 1 red onion, cut into thin wedges
  13. 1/2 cup fresh coriander leaves
  14. 1/2 cup fresh mint leaves
  15. Chopped toasted macadamias, to serve

The instruction how to make Thai chicken chopped salad with rice noodles

  1. Heat peanut oil in a medium frying pan on medium heat. Cook chicken for 5 minutes each side or until browned and cooked through. Transfer to a plate. Rest, covered, 5 minutes. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 5 minutes. Drain. Rinse under cold water. Drain.
  3. Heat satay sauce in a small saucepan over medium heat until simmering. Remove from heat. Whisk in lime juice, sugar, fish sauce and sesame oil. Cool 5 minutes.
  4. Combine chicken, noodles, cucumber, tomato, mango, onion and two-thirds of the herbs in a large bowl. Serve salad drizzled with satay dressing and topped with macadamias and remaining herbs.

Nutritions of Thai chicken chopped salad with rice noodles

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