Thai chicken salad
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Colourful and aromatic, this quick salad is one you’re sure to want to make time and time again.
Ingredients
Rice Noodles, dry
65 g
Chicken breast, skinless, raw
250 g, cut into strips
Calorie controlled cooking spray
4 spray(s)
Baby corn
75 g, halved
Sugar Snap Peas
60 g
Carrots, raw
50 g, cut into ribbons
Coriander, fresh
2 tablespoon(s), chopped
Mint, Fresh
1 tablespoon(s), chopped
Basil, fresh
1 tablespoon(s), chopped
Soy Sauce
2 tablespoon(s)
Thai Fish Sauce
1 teaspoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Garlic
2 clove(s), crushed
Chilli, green or red
1 individual, diced
Root Ginger
1 teaspoon(s), finely grated
Honey
½ teaspoon(s), level
Instructions
1
Place the noodles in a heatproof bowl and cover with boiling water. Let them stand for 5 minutes, or until just soft, then drain.
2
Mix together all the ingredients for the dressing. Stir half of the dressing through the noodles and pour the remainder over the chicken strips in a shallow bowl.
3
Heat a wok over a high heat and spray with the cooking spray. Add the corn and stir-fry for 2 minutes, then add the mangetout or sugar snap peas. Stir-fry for a further 2 minutes, adding the carrots for the last 30 seconds. Add the vegetables to the noodles.
4
Heat the wok again then add the chicken strips and their marinade. Cook, stirring occasionally, for 3–4 minutes until cooked through. Add most of the herbs to the noodles and toss everything together, mixing well, then divide between 2 plates or bowls. Top with the chicken and remaining herbs and serve.
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