Tangy Chicken Salad with Rice Noodles

How to make Tangy Chicken Salad with Rice Noodles

Prep Time: 20 minutes        |        Cook Time: 15 – 20 minutes        |        Serves: 4

Ingredients

Salad:

• 500g Ready, Set…Cook! marinated RSPCA Approved Chicken Breast Steaks
• 1 carrot, julienned or finely shredded
• 2 Lebanese cucumber, julienned
• ¼ small red or green cabbage, finely shredded
• 1 bunch of fresh coriander
• 1 small bunch of mint leaves
• ¼ cup roasted peanuts or cashews, roughly chopped
• 250g Urban Eats vermicelli rice noodles

Nam jim jaew dressing:

• 3 tbsp fresh lime juice
• 3 tbsp Asia Specialities fish sauce (adjust for saltiness)
• 2 tsp white or brown sugar

Toasted rice and aromatics:

• 2 tbsp Imperial Grain long grain rice
• 1 tbsp red onion or spring onion, finely minced
• ½ tsp Stone Mill chilli flakes
• 1 tbsp fresh coriander, finely chopped

Method

1. Cook the marinated chicken as per packet instructions (grill, pan-fry or bake). Let rest and cool slightly before shredding or dicing into bite-sized pieces.
2. Toast rice in a dry pan on medium heat, until light brown and toasted.
3. Grind the toasted rice in a spice grinder or mortar and pestle until it becomes a coarse powder.
4. In a small bowl, whisk together the sugar, lime juice and fish sauce until the sugar is dissolved.
5. Stir in the toasted rice powder, minced red/spring onion, chilli flakes and chopped coriander. Set aside.
6. In a large bowl, mix in the noodles, chicken, carrot, cucumber and cabbage.
7. Garnish the finished salad generously with fresh mint leaves and chopped, roasted peanuts.
8. Pour the nam jim jaew dressing over the salad. Toss together to serve.

Option: Top up with fresh bean sprouts, sliced lettuce or mixed leaf salad, for more leafy serving.