Asian Chicken Salad

A healthy, light and flavorsome salad. Great for warm weather dining and entertaining this salad is quick to prepare and full of interesting textures and flavors.

what you’ll need

2 chicken breast fillets or 1/2 BBQ chicken, meat removed and finely chopped

Vermicelli noodles

Any  salad ingredients that you like: grated carrot, finely sliced capsicum, snow peas, red onion, spring onions etc.

Coriander

Cashews

Crispy fried noodles (purchased)

Dressing

1/4 cup brown sugar

1/4 cup vinegar

1/4 cup olive oil

1 teaspoon crushed chili (either purchased or you can use 1 red chili very finely chopped)

1 tablespoon sweet chili sauce

Method

If using breast fillet, chop chicken into roughly 2 cm dice, cook gently in a covered non stick pan until cooked through. Drain juices. Mix with some of the prepared dressing to infuse flavor.

Meanwhile in a small pan combine dressing ingredients. Cook stirring over medium heat until the dressing boils and thickens (about 5 minutes). Cool.

Pour boiling water over vermicelli and stand for 10 minutes. Drain thoroughly. Use kitchen scissors to cut noodles into manageable lengths.

Combine your chosen salad ingredients, chicken and noodles. When ready to serve, stir through chopped coriander and  toss with dressing.

Garnish with cashews and crispy noodles.

Tips:

 * Dressing can me made in advance, store in the refrigerator.

* Chicken, salad ingredients and noodles can be prepared in advance, store covered in the fridge.