Grilled chicken and noodle salad with satay dressing
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Time to make:
$4.45 per serve
(at time of publication)
Full ingredients list:
440g packet shelf-fresh rice noodles
3 large bunches bok choy, sliced
2 shallots, sliced
1 red capsicum, sliced
100g snow peas, sliced
1 large carrot, peeled into ribbons
1/2 bunch coriander, leaves only
400g skinless chicken breast, chargrilled, shredded
1/2 cup light smooth peanut butter
2 tablespoons gluten-free sweet chilli sauce
2 tablespoons white wine vinegar
1 clove garlic, crushed
pinch curry powder
Nutritional information (per serve)
Instructions and steps:
Step 1 Soak noodles in boiling water according to packet instructions; drain and leave to cool.
Step 2 Scatter noodles onto a serving platter or divide among 4 bowls. Put bok choy, shallots, capsicum and snow peas in a salad bowl with carrot ribbons and coriander leaves. Toss salad lightly, place on platter (or in bowls) and top with shredded chicken.
Step 3 Make satay dressing: Put all ingredients in a microwave-safe jug and microwave on high for 1 minute, or until a honey-like consistency forms; stir well.
Step 4 Drizzle chicken and noodle salad with dressing and serve.
About this recipe
First published: December 2014