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| Chicken and Vegetable Noodle Salad |
How are those New Year's resolutions holding up? If you need something low in fat but packed with flavour, go for this super easy salad.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients (serves 2):
- 1 large (about 225g) free-range chicken breast fillet, excess fat trimmed
- 3 thin slices fresh ginger
- 1 garlic clove, thinly sliced
- 80g rice vermicelli noodles
- 2 small (about 120g) zucchini, peeled lengthways into ribbons
- 100g (1/2 cup) bottled roasted capsicum (peppers), drained well, thinly sliced
- 1/2 punnet (about 100g) grape tomatoes, quartered lengthways
- 3 green shallots, ends trimmed, thinly sliced diagonally
- 75g baby Asian greens
- 2 tbs fresh lime juice
- 2 tsp tamari
- 1 tsp fish sauce
- 1 small garlic clove, crushed
- 1 small fresh red chilli, deseeded, finely chopped
- Pinch of caster sugar
Directions:
- Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well.
- To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined.
- Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine.
- Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.
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