Sesame chicken salad
Chicken Thigh, Skinless, Boneless, raw
Calorie controlled cooking spray
Rice Noodles, dry
1 portion(s), medium
Chilli, Green or Red
1 individual, seeds removed and thinly sliced
2 tablespoons, roughly chopped
2½ tablespoons, light
2 tablespoons, toasted
2 tablespoons, level
½ inch slice(s)
Lime Juice, Fresh
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken thighs in a roasting tin and mist with cooking spray. Roast for 20 minutes, or until the chicken is cooked through. Shred using two forks while still hot, then set aside to cool.
- Prepare the rice noodles to pack instructions. Meanwhile, use a spiraliser or julienne peeler to make cucumber noodles. If you don’t have either, use a regular vegetable peeler, which will give you wider, flatter noodles.
- To make the salad dressing, toast the sesame seeds in a dry pan over a medium heat for 23 minutes, until golden. Leave to cool slightly. Whisk together the soy sauce, sesame oil, honey, ginger, lime juice and sesame seeds in a small bowl. Set aside.
- Drain the rice noodles then refresh under cold water. Shake off any excess water and put them in a large bowl with the chicken, cucumber, chilli and most of the coriander. Pour over the dressing and toss to combine. Serve garnished with the remaining coriander.