Thursday, 28 January 2010

Asian Chicken Salad

I made this chicken salad last week, with the leftovers from my Chinese Style Roast Chicken. It was really tasty and really quick to make, about 10 mins I think. It was a lovely break from my essay writing!

Asian Chicken Salad (adapted from Good Food Magazine May 2006)
(Serves 4)

250g pack thin rice noodles
2 cooked skinless chicken breasts , shredded
½ cucumber , halved and sliced
3 spring onions , sliced
4 tbsp soy or fish sauce
zest and juice 1 lime
2 tsp sugar

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 and spring onions .

Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Serve.

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