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Bang bang chicken salad
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200g dried rice noodles
1 large carrot, coarsley grated or sliced into thin 6cm strips
4 salad onions, finely shredded lengthways
½ cucumber, cut into 6cm batons
1 medium red chilli, seeds removed and finely sliced
200g pack Waitrose British Cooked Chicken
2 Skinless Breasts
2 tbsp groundnut oil
1 tbsp toasted sesame oil
Pinch of chilli flakes
Juice of 1 large lime
5cm piece fresh ginger, grated
2 tbsp soya sauce
50g roasted peanuts, chopped
2 tsp sesame seeds
Small handful of fresh coriander leaves
1. Place the noodles in a shallow dish, pour over boiling water to cover and leave for 15 minutes until softened, stirring occasionally.
2. Meanwhile, boil the beansprouts for 2–3 minutes, drain then refresh under ice cold water. Arrange the carrot, salad onions, cucumber, beansprouts and chilli on serving plates, dividing equally between each. Shred the chicken into pieces and arrange on the plates too.
3. Place the groundnut and sesame oil in the small bowl attachment of a food processor and add the chilli flakes, lime juice, ginger and soya sauce. Whizz to a smooth dressing.
4. Drain the noodles, run under cold water and drain again, patting dry with kitchen towel. Arrange the noodles on the plates with the vegetables and chicken, then spoon the dressing over the top. Sprinkle with sesame seeds, peanuts and coriander to serve.
Typical values per serving:
2.7g fibre 22.9g protein
This recipe was first published in May 2014.
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