Chicken and plum noodle salad with chilli dressing

This refreshing chicken and plum noodle salad is topped with macadamias for added crunch. Try it this week for a tasty dinner.



Note: + 10 mins resting & 5 mins standing time



  • 1 tbs vegetable oil
  • 4 chicken marylands or 1.2kg chicken pieces on the bone
  • 200g vermicelli rice noodles
  • 400g Perino tomatoes, halved
  • 4 ripe plums, stoned, cut into wedges
  • 400g white cabbage, finely shredded
  • 4 radishes, thinly sliced
  • 2 spring onions, thinly sliced diagonally
  • 1/2 cup coriander sprigs
  • 1/2 cup mint leaves
  • 1/2 cup Thai basil leaves

Chilli dressing

  • 1/3 cup (80ml) lime juice
  • 1 lime, zested
  • 2 garlic cloves, crushed
  • 2 birdseye chillies, seeded, chopped
  • 2 tbs fish sauce
  • 1 tbs caster sugar



Preheat oven to 200°C. Heat oil in a frying pan over high heat. Add chicken, skin-side down. Cook for 6 mins each side or until golden. Transfer to a baking tray. Roast in the oven for 15 mins or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.


Meanwhile, place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 mins to soften. Refresh under cold water. Drain. Return to the bowl with the tomato, plum, cabbage, radish, spring onion, coriander, mint and basil. Toss to combine.


To make chilli dressing, blend lime juice, lime zest, garlic, chilli, fish sauce and sugar in a blender until smooth.


Divide the noodle salad among serving bowls. Top with the chicken and drizzle with the dressing to serve.

Serve with chopped macadamias.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.