Thai chicken noodle salad
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 1 skinless chicken breast
- 1 tbsp Thai green curry paste
- 60g flat rice noodlesrinsed and drained
- 1 spring onionshredded
- 2 carrotspeeled and shredded (using a spiraliser or julienne grater)
- 1½ red chilliseeded and shredded
- ¼ cucumbershredded
- ½ small bunch corianderleaves picked
- ½ small bunch mintleaves picked and chopped
- 2 limezested and juiced
- 2 tbsp (freeze the rest) half-fat coconut milk
- 1 tsp fish sauce
- ½ red chilliseeded and finely diced
Nutrition: per serving
- kcal182
- fat3.8g
- saturates1.1g
- carbs17.5g
- sugars0g
- fibre4g
- protein17.7g
- salt1g
Method
step 1
Rub the chicken with the curry paste and grill for 4 minutes on each side, or until cooked, then leave to rest. Make the dressing by mixing all the ingredients together. Toss the cooked noodles, spring onions, carrots, chilli, cucumber and herbs together with half the dressing, and pile onto three plates. Slice the chicken and add to the salad, then drizzle with the remaining dressing to serve.
