CHICKEN SATAY NOODLE SALAD
Forget the takeaway – this dish is easy-as to whip up.
Take your salad on a trip to Asia with a saucy satay swing
PREP TIME: 15 MINS
COOK TIME: 40 MINS
SERVES 4 (AS A LIGHT MEAL)
2 skin-on chicken thighs on the
bone (see Health Tip)
Freshly ground black pepper 50g dried rice noodles
1/2 small red cabbage,
finely shredded
2 carrots, coarsely grated
½ red onion, thinly sliced 1 small bunch mint,
leaves shredded
40g roasted unsalted peanuts,
roughly chopped
Dressing
1 Tbsp no-added-salt-and-sugar
crunchy peanut butter
11/2 Tbsp boiling water 1/2 red chilli, finely chopped 3cm piece ginger, grated ½ clove garlic, crushed 2 small limes, 1 zested and
2 juiced
1 Preheat oven to 200°C (fanforced). Line a baking tray with baking paper. Place chicken on tray and season with pepper. Roast for 40 minutes or until skin is really crisp and meat is tender. Transfer chicken to a plate lined with paper towelling. Set aside to rest for 10 minutes. Remove meat from bones and shred flesh. 2 Meanwhile, cook rice noodles following pack instructions, then rinse really well with cold water and drain thoroughly.
3 To make salad dressing, put peanut butter and water in a large bowl. Whisk until combined. Add chilli, ginger, garlic, lime zest and juice. Whisk well.
4 Add cabbage, carrots, onion, mint and noodles to dressing. Toss well to combine. Divide salad between serving plates. Top with crispy chicken and peanuts.
HEALTH TIP
To reduce the fat content of this recipe, try using skinless chicken breast. Adjust roasting time to 15-20 minutes.
Lunch can be so much more than a dry old sandwich and an apple