• skinless chicken breast
  • 1 tbsp Thai green curry paste
  • 60g flat rice noodles, rinsed and drained
  • 1 spring onion, shredded
  • 2 carrots, peeled and shredded (using a spiraliser or julienne grater)
  • red chilli, seeded and shredded
  • ¼ cucumber, shredded 
  • ½ small bunch coriander, leaves picked
  • ½ small bunch mint, leaves picked and chopped 
  • 2 lime, zested and juiced
  • 2 tbsp (freeze the rest) half-fat coconut milk
  • 1 tsp fish sauce
  • ½ red chilli, seeded and finely diced


  • STEP 1

    Rub the chicken with the curry paste and grill for 4 minutes on each side, or until cooked, then leave to rest. Make the dressing by mixing all the ingredients together. Toss the cooked noodles, spring onions, carrots, chilli, cucumber and herbs together with half the dressing, and pile onto three plates. Slice the chicken and add to the salad, then drizzle with the remaining dressing to serve.


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