Thai chicken chopped salad with rice noodles

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How to make Thai chicken chopped salad with rice noodles

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:10
  • Total Time : 0:25

Ingredients

  • 1 tablespoon peanut oil
  • 2 x 200g Coles Thai-spiced chicken breast fillets
  • 100g dried rice vermicelli noodles
  • 1/2 cup satay sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1 teaspoon fish sauce
  • 1/2 teaspoon sesame oil
  • 1 lebanese cucumber, cut into thin strips
  • 250g cherry tomatoes, halved
  • 1 mango, peeled, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1/2 cup fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • Chopped toasted macadamias, to serve

Method

  • Step 1 Heat peanut oil in a medium frying pan on medium heat. Cook chicken for 5 minutes each side or until browned and cooked through. Transfer to a plate. Rest, covered, 5 minutes. Thinly slice.
  • Step 2 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand 5 minutes. Drain. Rinse under cold water. Drain.
  • Step 3 Heat satay sauce in a small saucepan over medium heat until simmering. Remove from heat. Whisk in lime juice, sugar, fish sauce and sesame oil. Cool 5 minutes.
  • Step 4 Combine chicken, noodles, cucumber, tomato, mango, onion and two-thirds of the herbs in a large bowl. Serve salad drizzled with satay dressing and topped with macadamias and remaining herbs.

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