Bang Bang Chicken Salad

Name: Bang Bang Chicken Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 300 g rice noodles; 600 g cooked chicken or 4 skinless cooked chicken breasts; 600 g cooked chicken or 4 skinless cooked chicken breasts; 100 g green beans, sugar snap peas, mangetout, or broccoli; 100 g green beans, sugar snap peas, mangetout, or broccoli; 100 g green beans, sugar snap peas, mangetout, or broccoli; 100 g green beans, sugar snap peas, mangetout, or broccoli; 100 g fresh or tinned beansprouts (or substitute with a crisp shredded lettuce); 100 g fresh or tinned beansprouts (or substitute with a crisp shredded lettuce); 100 g fresh or tinned beansprouts (or substitute with a crisp shredded lettuce); 100 g pak choi, shredded; 50 g edamame beans (defrosted if frozen); 4 spring onions, shredded; 1 cucumber, sliced; Fresh coriander, to garnish; 4 tbsp peanut butter; 4 tbsp water; 3 tbsp lime juice; 3 tbsp soy sauce; 3 tbsp honey; 1 tbsp sesame oil; 1 chilli, finely chopped; 1 tsp grated fresh ginger

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
55 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

This versatile chicken salad is 15 minutes in the making. It can be hard to find a salad for younger members of the family but the chicken and noodles in this one seem to be a winning combination.

Ingredients

300 g rice noodles
600 g cooked chicken or 4 skinless cooked

Method

Cook the noodles according to the instructions on the packet and drain.

Meanwhile, combine all the ingredients for the peanut sauce in a bowl, slice the cooked chicken and mix until coated.

Cook your chosen green veg in a pan of boiling water for 3-4 minutes, then drain and set aside.

Arrange the noodles, green veg, beansprouts, pak choi, edamame, spring onions and cucum