Recipe
Chicken & Noodle Salad with Peanut Dressing
Rice noodles, tender chicken and crisp vegetables are coated in a creamy peanut dressing brightened with orange, chilli and lime, making a fresh, satisfying salad for lunch or a light dinner.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Put the rice noodles in a heatproof bowl, cover with just-boiled water and soak for 8–10 minutes, or until tender. Drain, rinse briefly under cold water and set aside.
Season the chicken with salt and black pepper. Heat a lightly oiled frying pan over medium heat and cook the chicken for 5–7 minutes on each side, until cooked through. Rest for 5 minutes, then slice.
Whisk the peanut butter, soy sauce, chilli sauce, garlic, ginger, orange zest and juice, and warm water until smooth. Loosen with a splash more water if needed.
Toss the carrot, cucumber, spring onions, sugar snap peas, red pepper, lettuce, coriander and mint in a large bowl. Add the chicken and enough dressing to coat.
Toss the drained noodles with the sesame oil and divide between bowls. Spoon over the chicken salad, finish with the remaining dressing and toasted sesame seeds, and serve with lime halves.
Notes
Cook the chicken until opaque throughout and let it rest briefly before slicing. Keep the dressing a little loose so it coats the noodles and vegetables evenly.
About this recipe
This chicken and noodle salad brings together tender chicken, springy rice noodles and a generous tangle of crisp vegetables. The peanut dressing is creamy but bright, with soy sauce, orange, chilli, garlic and ginger giving it a savoury, citrusy edge.
Cooking the chicken separately keeps it juicy while the noodles soak in hot water, so the salad can be assembled without fuss. Sesame oil, mint, coriander and toasted sesame seeds finish each bowl with freshness and crunch. Serve it slightly warm or at room temperature for a satisfying lunch or light dinner.
