Jamie Magazine
By Sarah Tildesley
Firecracker chicken noodle salad
Carrot ribbons, baby gem & mixed seeds
25 mins
Super easy
serves 2
About the recipe
The chilli, coriander, mint and lime in this salad will really pop in your mouth, and are sure to warm you up on a wintry day. This recipe has been created to take to work in your lunchbox.
Recipe From
Ingredients
50g rice noodles (1 nest)
100g cooked free-range chicken
¼ of a cucumber
1 carrot
1 baby gem lettuce
1 small handful of sugar snaps
a few sprigs of fresh mint
1 good pinch of mixed seeds
1 tablespoon coriander oil
SWEET CHILLI & LIME DRESSING
1 tablespoon sweet chilli sauce
½ tablespoon low-salt soy sauce
½ tablespoon runny honey
1 lime
Method
- Cook and refresh the noodles. Shred the chicken, finely chop the cucumber and shave the carrot into ribbons using a speed-peeler.
- Shred up the baby gem, finely chop the sugar snaps and pick and roughly chop the mint leaves. Lightly toast the mixed seeds.
- Combine the shredded chicken, cooked noodles and coriander oil in a bowl. Add all the remaining salad ingredients, toss to combine, place in your lunchbox and keep chilled.
- Place the sweet chilli sauce, soy and honey in a small jam jar. Squeeze in the lime juice, secure the lid and take to work with your lunchbox.
- When you are ready to eat, shake the jam jar to mix the ingredients then dress your salad. Close your lunchbox again and give it a good shake to coat.
- If you fancy a little winter warmth, remove the lid from the jam jar and briefly heat the dressing in the microwave before pouring it over your chicken salad.
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