Bold flavours in the peanut dressing go perfectly with the bright
colours of this salad. It’s a great way to use leftover roast chicken and
turn it into a quick, easy, healthy, and high-protein meal for any busy
weekday.
Each serving has 434 calories, 29.3g protein, 22.7g carbohydrates
(11.1g sugars), 23.8g fat (5.6g saturated fat), 6g fibre, and 0.82g salt.
Ingredients
200g rice vermicelli noodles
60g peanut butter (no added salt or sugar)
2 tsp low-salt soy sauce (gluten-free option if needed)
1 tbsp sweet chilli sauce
2 garlic cloves, crushed or finely grated
A small piece of fresh ginger, grated
1 orange (use both the zest and the juice)
300g leftover roast chicken, cut into strips
1 carrot, peeled and grated
½ cucumber, thinly sliced
4 spring onions, thinly sliced
160g sugar-snap peas, cut in half
1 red pepper, seeds removed and thinly sliced
1 Little Gem lettuce, finely shredded
1 small bunch of coriander (chop stems finely and leaves roughly)
1 tbsp toasted sesame oil
2 tbsp chopped mint leaves
1 red chilli, thinly sliced
1 tbsp toasted sesame seeds
2 limes, cut in half
Method
Put the noodles in a heatproof bowl. Pour boiling water over them. Leave them for 10 minutes and stir sometimes while you make the salad.
In a bowl, mix the peanut butter, soy sauce, sweet chilli sauce, garlic, ginger, orange zest, and orange juice. Add warm water and whisk until smooth. Add the chicken and stir so it is fully coated in the dressing.
In a large bowl, mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper, and lettuce. Add the chopped coriander and mix again.
Add the chicken and its dressing to the salad and gently stir everything together.
Drain the noodles and put them back in their bowl. Add the sesame oil and mint leaves and mix well.
Split the noodles into four plates. Add the chicken salad on top. Sprinkle the sliced chilli and sesame seeds over each plate. Serve with lime halves on the side.