Teriyaki Chicken Salad with Crispy Noodles

SERVES 4 PREPARATION & COOKING 25 MINUTES

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.