Recipe of the Month | Chicken Noodle Salad

Here’s a healthy chicken salad that the whole family can enjoy!

Ingredients

MARINADE

2 tablespoons olive oil

2 tablespoons fish sauce

2 tablespoons soy sauce

1 tablespoon sugar

3 cloves garlic

½ teaspoon lime zest

1 fresh chilli, chopped

1 lemongrass stalk, finely chopped

2 tablespoons sriracha sauce

4x180g skinless chicken breast

NOODLE SALAD

250g egg noodles

100g cashews

½ red onion

1 fresh red chilli

small bunch of fresh coriander

1-2 tablespoons soy sauce

1 lime

1 teaspoon sesame oil

1 teaspoon fish sauce

1 teaspoon honey

4 spring onions, thinly sliced

Steps

1. To create marinade, heat oil in a medium saucepan over a medium to low heat. Chop garlic and cook, stirring until fragrant.
2. Stir in lemongrass and cook until softened. Remove from heat and transfer to large bowl.
3. Stir in remaining ingredients. Once cooled, add chicken and stir to coat. Cover and refrigerate for 1 hour or overnight to marinate.
4. Once chicken has been marinated, heat grill or frying pan to a medium high heat.
5. Remove chicken from marinade, brush with oil and cook for five minutes on each side or until golden and cooked through.
6. Place chicken on a tray to rest.
7. Place rice noodles into a glass bowl and cover with boiling water and a plate. Leave these to soak for six minutes.
8. Bash the cashew nuts with a rolling pin, and toast in a medium frying pan on a low heat.
9. Peel and cut the red onion and combine with finely chopped coriander stalks.
10. Place the red onion and coriander stalks into a bowl and add soy sauce with a few lugs of olive oil.
11. Squeeze in the juice of the lime, and add the sesame oil and fish sauce. Mix well.
12. Drain the noodles using a colander, rinse them with cold water and add them to the mixture in the bowl.
13. Return to the toasting cashews and add honey, tossing through the nuts in the pan.
14. Add these to the noodles with the coriander leaves, and toss everything together.
15. Thickly slice the chicken and place into a serving bowl with the noodle salad.
16. Serve in a large bowl on our Byron Bay chopping board with spring onions and fresh chilli.
17. Enjoy! 🙂