Thai-style chicken salad

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Salads

Thai-style chicken salad

Name: Thai-style chicken salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4

Serves 4 40 min

A good combination of delicate raw veg, strips of chicken, noodles and piquant Asian-flavoured dressing. This takes less than half an hour to make. You can either use a pointed (Napa) cabbage or a Savoy cabbage, depending on what you have in your veg box. If you're using Savoy, cut it very finely or it may have a bit too solid a crunch.

Ingredients

for the dressing

1 red chilli, deseeded and finely chopped
2 garlic clove, finely chopped or crushed
1 tbsp ginger, freshly grated
2 tbsp soy sauce
juice of 1 lime

for the salad

175g egg noodles
2 chicken breasts
1 tbsp olive oil
½ small Savoy cabbage, very finely shredded
3 carrots, cut into thin batons
5 spring onions, finely sliced
handful fresh coriander, chopped
2 tbsp water or extra oil, to serve

Method

Prep time: 15 min

Cooking time: 25 min

Make the dressing

Step 1
by combining all the ingredients in a bowl.

Assemble the salad

Step 1
Cook the noodles according to the packet instructions. Drain and rinse in cold water. Keep to one side.
Step 2
Brush the chicken with oil and cook until the juices run clear (15-20 minutes) either in a frying pan, oven or grill.
Step 3
Put the vegetables and drained noodles in a bowl .
Step 4
Slice the chicken while still warm and add to the veg, with the juices from the chicken.
Step 5
Add the fresh coriander and dressing and toss all the ingredients together. Add a little water or extra oil if the salad is too dry.

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