Courtney Roulston's satay chicken noodle salad

Looking for a refreshing dinner? Whip up this Asian-style salad packed with chicken, satay sauce and noodles.

4

10m

Note: + cooling time

10m

Ingredients

  • 200g dried flat rice noodles
  • 2 chicken breast fillets (about 375g)
  • 3 spring onions, thinly sliced
  • 1 large carrot, peeled, grated
  • 150g snow peas, trimmed, thinly sliced
  • 1/2 bunch baby bok choy, finely shredded
  • 4 radishes, thinly sliced
  • 1 cup coriander leaves
  • 1/3 cup (45g) unsalted roasted peanuts, finely chopped

Dressing

  • 2 tbs no-added-salt, no-added-sugar crunchy peanut butter
  • 2 tbs salt-reduced soy sauce
  • 2 tbs lime juice
  • 1 tbs Thai chilli jam or chilli sauce

Method

STEP 1

Cook the noodles following packet directions. Drain, rinse under cold water, then drain again.

STEP 2

Meanwhile, heat a non-stick frying pan over high heat. Cook the chicken for 2-3 mins each side or until cooked through. Transfer to a plate and set aside to cool slightly. Use 2 forks to shred the chicken.

STEP 3

To make the dressing, combine the peanut butter, soy sauce, lime juice and chilli jam or chilli sauce in a jug. Whisk until well combined.  

STEP 4

Arrange the noodles, chicken, spring onion, carrot, snow peas, bok choy and radish on a serving platter. Drizzle salad with the dressing. Sprinkle with coriander leaves and peanut to serve.

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.