Thai Chicken Noodle Salad

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and sunflower seed butter is nut-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are less expensive than breasts.

Slice the chicken breasts in half horizontally so that you have six thin pieces. Season well with salt and pepper.

Heat a frying pan or BBQ to a high heat and cook chicken for 5 minutes on each side or until cooked through. Set aside to rest.

Make the dressing by whisking all of the ingredients together in a small jug, chill in the fridge until ready to use.

Add the noodles to a large bowl and pour over boiling water. Leave to sit for 8-10 minutes until cooked through. Drain then add to a large bowl and stir through sesame oil.

Add the prepared vegetables, snow peas, spring onion, cucumber, red pepper, carrot and mint leaves. Add half of the dressing then use tongs to mix everything together. Pour into a serving dish or divide between bowls.

Slice cooked chicken into thin strips and arrange on top of the salad. Scatter over the roasted peanuts.

Drizzle extra dressing over the top just before serving. Leave the rest in a jug on the side so each person can add extra to their bowls.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens