This crisp and crunchy salad with warm noodles and chicken looks fabulous and is very simple to prepare and cook. The pomegranate seeds make it really colourful and add a hint of sweetness.
Ingredients
Spray oil
200g chicken breast fillets
25g rice noodles (dry weight)
1 medium carrot, coarsely grated
80g white cabbage, shredded
¼ small cucumber, cut into matchsticks
2 spring onions, thinly sliced
A handful of coriander, chopped
1 tbsp roughly crushed salted roasted peanuts
Seeds of ½ pomegranate
Peanut satay sauce:
1 tbsp crunchy peanut butter
1 tbsp sweet chilli sauce
Juice of ½ lime
1 tbsp of water
Method:
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Spray a non-stick frying pan or griddle pan lightly with oil and place over a medium heat. Cook the chicken for 12-15 minutes, turning halfway through, until cooked right through and golden brown. Cut into thin slices.
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Mix the peanut satay sauce ingredients together and add the warm chicken. Turn it in the sauce to coat.
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Meanwhile, cook the rice noodles according to the directions on the packet. Drain well.
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Put the chicken and noodles in a bowl with the carrot, cabbage, cucumber, spring onions and coriander. Toss together lightly.
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Divide the salad between 2 serving plates and sprinkle with the crushed peanuts and the pomegranate seeds. Serve immediately.
Variations
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You can experiment with different salad vegetables. Use crisps ones, such as thinly sliced red or yellow peppers, shredded kale or Chinese leaves and sliced mangetout.
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Cut the carrot into matchsticks rather than grating it.
Serves: 2
Prep time: 10 Minutes
Cook time: 15 Minutes
Calories: 400 kcal per serving
Total Fat: 9.5 g