Chicken Salad with an Asian Twist
Don't omit the crunchy noodles - they make the salad!
Servings: 4 people
Ingredients
Salad
- 200 g chicken breast poached, cooled and shredded
- 1 pre-packet dry coleslaw from IGA, Coles or Woolies
- 1 spring onion sliced
- 200 g cherry tomatoes cut in half, optional
- 1 bunch coriander leaves chopped
- 1 red chilli chopped, or chilli flakes (optional)
- 1 packet Chang's Original Fried Noodles from IGA, Coles or Woolies
Dressing
- 2 tbsp soy sauce
- 3 tbsp cider vinegar or rice wine vinegar, if you have it
- 1 tbsp sesame oil not optional
- 2 tbsp vegetable oil
- 1 tsp castor sugar
- 1 tsp ginger minced, jar is fine
- 1 tsp garlic minced, jar is fine
- salt & pepper
Instructions
Dressing
- Add all of the dressing ingredients into a jar (with a tight lid) and give it a good shake, and set aside
Salad
- Add the salad ingredients to a bowl (except for the noodles), drizzle over the dressing and toss together
- Just before serving, add half the noodles and toss through the salad, then add the rest to the top. (so the noodles keep their crunch).