Chicken and rice noodle salad with ginger dressing
This refreshing salad gets a spicy kick from the ginger and soy marinade.
Marinade, Asian style
2 tbs, sesame, ginger and soy
Dry rice noodles
100 g, halved
½ medium, thinly sliced
Cooked skinless chicken breast
2 tbs, sliced diagonally
- Combine the sauce with 1 tablespoon water in a small bowl.
- Prepare the noodles following packet instructions. Drain. transfer to a large bowl.
- Add the tomato, capsicum, chicken, sauce mixture and half the shallot to the noodles. Divide the salad among serving bowls and serve sprinkled with the remaining shallot.