Thai Chicken Rice Noodle Salad
472 kcal48g protein41g carbs13g fat
Serving: 425 g
Ingredients
- rice noodles130 g
- chicken breast130 g
- cucumber70 g
- carrot50 g
- peanuts15 g
- mixed greens30 g
Recipe steps
- Grill or pan-sear the chicken until cooked through, rest 5 minutes and shred.
- Soften the rice noodles in hot water, drain and rinse cold.
- Whisk fish sauce, lime juice, a little sugar and sliced chilli into a dressing.
- Toss the noodles with cucumber ribbons, julienned carrot and the greens.
- Add the chicken, pour over the dressing and scatter the crushed peanuts.