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Try this chicken satay noodle salad, then check our more of our chicken salad recipes such as our bang bang chicken salad.

*This recipe is gluten-free according to industry standards

Ingredients

  • 2 chicken thighs
  • 2 nests rice noodles
  • ½ small red cabbage, thinly sliced
  • 2 carrots, shredded
  • ½ red onion, thinly sliced
  • a small bunch mint, leaves shredded
  • a small handful roasted peanuts, roughly chopped

DRESSING

  • 2 tbsp crunchy peanut butter
  • 1 red chilli, finely chopped
  • a thumb-sized piece ginger, grated
  • ½ a clove garlic, crushed
  • 2 limes, 1 zested and 2 juiced

Method

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Put the chicken thighs onto a baking tray and season well. Roast for 40 minutes until the skin is really crisp and the meat is tender. Remove from the oven, drain on kitchen paper and rest for 10 minutes on a plate. Remove the meat from the bones and shred.

  • STEP 2

    Cook the noodles following pack instructions, then rinse really well with cold water and drain thoroughly.

  • STEP 3

    For the dressing, put the peanut butter into a large bowl and whisk with 3 tbsp of boiling water to loosen. Add the chilli, ginger, garlic, lime zest and juice, and mix again. Toss in the red cabbage, carrots, red onion and mint, then add the noodles and toss well. Divide between 4 plates and top with the crispy chicken and peanuts.

Check out more of our healthy chicken recipes...

Shredded veg and chicken salad with Japanese sesame dressing
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