Asian greens with chicken and crispy noodle salad

Name: Asian greens with chicken and crispy noodle salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 single chicken breast fillets; 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally; 1 bunch baby pak choy, leaves separated, finely shredded; 110g (2 cups) trimmed bean sprouts; 1 bunch fresh coriander, leaves picked; 1 bunch fresh mint, leaves picked; 125ml (1/2 cup) sweet chilli sauce; 2 tbsp fresh lime juice; 1 x 100g pkt Chang's Crunchy Noodles

4.8

(27)

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4

Cost: $4.52 /serving

Author : Michelle Southan

simmer dinner main

Asian greens with chicken and crispy noodle salad

Ingredients

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4 single chicken breast fillets2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally1 bunch baby pak choy, leaves separated, finely shredded110 grams (2 cups) trimmed bean sprouts1 bunch fresh coriander, leaves picked1 bunch fresh mint, leaves picked125 milliliters (1/2 cup) sweet chilli sauce2 tbsp fresh lime juice1 x 100 grams pkt Chang's Crunchy Noodles

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Instructions

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Step 1

Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.

Step 2

Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.

Step 3

Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.