Thai Chicken and Noodle Salad 30 August 2006 A fragrant and tasty dish which would be ideal served as a part of a buffet. Serves 2 3 stars 124 votes Thai Chicken and Noodle Salad Ingredients 2 small boneless, skinless chicken breasts grated rind and juice 1 lime 1 teaspoon oil 2 cloves garlic, sliced ¼ cucumber, halved lengthways and sliced 3 spring onions, sliced 75g/2¾oz fine beans, halved and blanched 2 tablespoons fresh coriander, chopped ½ red chilli, finely chopped 100g/3½oz noodles, cooked according to the pack instructions for the dressing: grated rind and juice 1 orange 1 teaspoon runny honey to serve: 15g/½oz unsalted cashew nuts, toasted and roughly chopped Instructions Place the chicken into a non-metallic dish, pour over the lime rind and juice and leave to marinate for at least 30 minutes. Heat the oil in a non-stick frying pan, add the garlic and the chicken, discarding the soaking liquid. Fry for 6-7 minutes until the chicken is cooked through. Mix together the cucumber, spring onions, beans, coriander, chilli and noodles. Combine the dressing ingredients and toss through the salad. Spoon the salad onto 2 plates, slice the chicken and place on top. Serve sprinkle with a few cashew nuts.
Posted on: Mon, 04 Nov 2013 19:53:02 +0000
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