Quick & Easy
Bang bang chicken salad
Bold flavours in the peanut dressing match the bright colours of this salad. It’s a fabulous way to transform leftover roast chicken into a high protein, quick, easy and nutritious midweek meal.
Ingredients:
- 200g/7oz vermicelli rice noodles
- 60g/2¼oz no added salt or sugar peanut butter
- 2 tsp reduced-salt soy sauce (gluten-free if required)
- 1 tbsp sweet chilli sauce
- 2 garlic cloves, finely grated or crushed
- 1 thumb-sized piece fresh root ginger, grated
- 1 orange, zest and juice
- 300g/10½oz leftover roast chicken, cut into strips
- 1 carrot, peeled and grated
- ½ cucumber, finely sliced
- 4 spring onions, shredded
- 160g/5¾oz sugar-snap peas, halved
- 1 red pepper, seeds removed, finely sliced
- 1 little gem lettuce, finely shredded
- 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped
- 1 tbsp toasted sesame oil
- 2 tbsp shredded mint leaves
- 1 red chilli, finely sliced
- 1 tbsp toasted sesame seeds
- 2 limes, halved
Directions:
- Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad.
- Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing.
- Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through.
- Add the chicken and dressing to the salad and lightly stir together.
- Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat.
- Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside.