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How to make Asian greens with chicken and crispy noodle salad

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 4 single chicken breast fillets
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 bunch baby pak choy, leaves separated, finely shredded
  • 110g (2 cups) trimmed bean sprouts
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh mint, leaves picked
  • 125ml (1/2 cup) sweet chilli sauce
  • 2 tablespoons fresh lime juice
  • 1 x 100g pkt Chang's Crunchy Noodles

Method

  • Step 1 Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.
  • Step 2 Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.
  • Step 3 Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.