Wednesday, 10 October 2012

Chicken, Lime and Ginger Noodle Salad with Coconut Dressing

I'm now on the maintaining phase of WeightWatchers and have been for a few weeks now. This means that I have a few more points to play with, what I'm struggling slightly with is where to put these points. More carbs, I know, and there's the possibility of more snacks, but that to me seems to mean more unhealthy things (milky way, fudge and kitkats)! Using full fat instead of low fat things is one option too, so I'm getting there slowly, I have ideas!

This beautiful salad originally had no noodles added to it, but it added carbs to the meal and points to the plan and added a little something extra to my lunch. The dressing is lovely, creamy without being too much and with that slight hint of spiciness. 

Chicken, Lime and Ginger Noodle Salad with Coconut Dressing
(adapted from
(Serves 4)
(12 WW ProPoints per serving)

2 chicken breast, cut into chunks
1 tsp ginger, grated
zest and juice of 1 lime
1 tbsp soy sauce
cooking spray
black pepper
160g dried egg noodles
130g watercress, spinach and rocket salad
1 pepper, deseeded and thinly sliced
handful mange tout, sliced
100ml coconut milk
2 tbsp sweet chilli sauce
1 tbsp french coriander, chopped
salt and pepper

Put the chunks of chicken into a glass or plastic bowl (not metal) and add the ginger, lime zest, lime juice and soy sauce. Toss together, then cover and leave to marinate for 30 minutes.

Cook the noodles according to packet instructions, drain and rinse under cold water.

Heat a frying pan, spray with cooking spray and add the chicken. Cook for 8-10 minutes, turning often until thoroughly cooked.

Meanwhile, share the salad leaves, noodles, mange tout and red pepper between four serving plates or bowls. Make the dressing by mixing together the coconut milk, chilli sauce and coriander. Season with a little salt and pepper.

Share the cooked chicken between the salads. Serve, drizzled with the dressing, garnished with coriander sprigs.

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