Minty Asian chicken salad
Cheer up a chicken salad, make it minty and then add some Asian flavours
- Prep: 10 mins
- Serves 4
- Easy
Ingredients
- 250g pack thin rice noodles
- 2 cooked skinless chicken breasts, shredded
- ½ cucumber, halved and sliced
- 3 spring onions, sliced
- 1 red chilli, finely chopped
- 4 tbsp soy or fish sauce
- zest and juice 1 lime
- 2 tsp sugar
- 20g pack mint, leaves only, roughly chopped
Method
-
Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
-
Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.
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