Smoked chicken, mango and sugar snap peas salad jar
dried chilli flakes
¼ tsp, (pinch)
smoked skinless 97% fat-free chicken breast
50 g, thinly sliced
sugar snap peas
40 g, sliced
½ cup(s), (40g)
100 g, halved
¼ medium, finely chopped
mixed salad leaves
fried wheat noodle
- Combine lime juice, fish sauce, sugar and chilli in a 2-cup (500ml) capacity glass jar with a tight-fitting lid. Stir to dissolve sugar.
- Place chicken in jar and top with sugar snap peas, bean sprouts, tomato, mango, mixed salad leaves and noodles. Screw on lid and place in the fridge until required.
- To serve, stand jar at room temperature for about 20 minutes so the dressing softens and the ingredients aren’t icy cold. Turn salad out into a bowl and toss to coat with dressing.