- Chicken Satay Noodle Salad.jpg (54.2 KiB) Viewed 300 times
Takes: 30 minutes
Serves: 4
Calories per serving: 328 with glass noodles or 255 with konjac noodles.
Ingredients
- 2 organic or free-range chicken breasts
- 1 tbsp rapeseed oil
- 200g glass noodles or zero calorie konjac noodles
- Handful of kale (approximately 20g), stalks removed and thinly sliced
- ½ small red cabbage, thinly sliced
- 2 carrots, grated
- 1 yellow pepper, cored, deseeded and thinly sliced
- ¼ red onion, thinly sliced
- 1 red chilli, deseeded and thinly sliced
- Small handful of mint, torn
- 20g cashew nuts, halved (reserve 4, chopped, to serve)
- Sea salt and freshly ground pepper
For the dressing:
- 2 tbsp crunchy nut butter (cashew or peanut)
- 1 tbsp tamari
- 2 tsp agave syrup
- 2cm piece of fresh ginger, peeled and grated
- ½ garlic clove, grated
- ¼ tsp cayenne pepper
- Juice of 2 limes
Method
1. Place the chicken breasts between two sheets of non-stick baking paper and bash with a rolling pin until about 1cm thick. Season each side well. Heat the oil in a large pan over a medium heat and fry the chicken breasts until golden and cooked through - about 3 minutes on each side. Let them cool a little and then cut into thin slices.
2. Prepare the noodles according to the pack instructions - if this involves soaking them in boiling water, rinse them in cold water once they are soft and then drain well.
3. Add the kale, cabbage, carrots, pepper, onion, chilli, mint and cashew nuts to a large bowl before adding the cooled noodles and warm chicken. Mix well.
4. Whisk the dressing ingredients together in a small bowl and pour over the chicken salad and noodles. Serve with the reserved chopped cashew nuts sprinkled on top.
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