Teriyaki Chicken Salad with Crispy Noo­dles


Woman’s Day (NZ) - - Cooking extra -

1/3 cup Ex­otic Food Teriyaki Sauce ¼ cup freshly squeezed or­ange juice (ap­prox 1 medium or­ange) 1 ta­ble­spoon Ex­otic Food Sweet Chilli Sauce 1 tea­spoon white vine­gar 3 cups shred­ded cooked chicken (ap­prox 1 small cooked chicken from the su­per­mar­ket) 2 baby cos let­tuce, sep­a­rated into leaves ½ tele­graph cu­cum­ber, thinly sliced or sliced in rib­bons 1 cup cherry toma­toes, halved 2 spring onions, thinly sliced hand­ful of sugar snap peas (op­tional) 75g snow peas, thinly sliced ¼ cup shelled, cooked edamame beans 2-3 big hand­fuls of crispy noo­dles ½ cup roasted cashews or peanuts (op­tional) ½ cup chopped co­rian­der or mint, or a com­bi­na­tion zest of an or­ange (op­tional)

1. Com­bine teriyaki sauce, or­ange juice, sweet chilli sauce and vine­gar in a small bowl and whisk to­gether. Driz­zle 1/3 of the dress­ing over the chicken and toss gen­tly to coat.

2. Layer the salad in­gre­di­ents on a large serv­ing plate or in­di­vid­ual plates, scat­ter­ing crispy noo­dles be­tween the lay­ers.

3. Driz­zle salad with re­served dress­ing and scat­ter with herbs. Add roasted nuts and a lit­tle or­ange zest if us­ing. If mak­ing the salad ahead, leave the crispy noo­dles out un­til just be­fore serv­ing to pre­vent them go­ing soggy.

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