Print Thai-style chicken salad
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 & 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
- Make the dressing by combining all the ingredients in a bowl.
- Assemble the salad: Cook the noodles according to the packet instructions. Drain and rinse in cold water. Keep to one side.
- Brush the chicken with oil and cook until the juices run clear (15-20 minutes) either in a frying pan, oven or grill.
- Put the vegetables and drained noodles in a bowl .
- Slice the chicken while still warm and add to the veg, with the juices from the chicken.
- 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.
