Satay chicken salad bowl

Fresh-tasting and delicious, this satay chicken is served on a bed of vermicelli noodles and fresh veggies for a satisfying meal.

4

20m

10m

Ingredients

  • 600g Coles RSPCA Approved Australian Chicken Tenderloins
  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 180g pkt satay chicken paste
  • 2 tbs lime juice
  • 200g Coles Asia Rice Vermicelli Noodles
  • 1/2 red cabbage, finely shredded
  • 1 cup (80g) bean sprouts
  • 1 carrot, peeled, cut into ribbons
  • 2 spring onions, thinly sliced

Method

STEP 1

Place the chicken, cumin and turmeric in a large bowl and toss to combine. Season.

STEP 2

Spray a large non-stick frying pan with olive oil spray. Add the chicken and cook, turning occasionally, for 6 mins or until cooked through. Transfer the chicken to a plate and cover loosely with foil to keep warm.

STEP 3

Add the satay paste to the frying pan with the lime juice and 2 tbs water. Cook, stirring, for 2 mins or until the satay mixture is heated through.

STEP 4

Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins to soak. Drain well. Divide noodles among serving bowls.

STEP 5

Thickly slice the chicken. Arrange cabbage, carrot and chicken over the noodles. Drizzle with satay mixture. Top with bean sprouts and spring onion. 

Serve with coriander leaves, chopped peanuts and lime wedges

Noodle swap

To give this salad a wholesome twist, replace the vermicelli noodles with steamed pearl barley.

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.