Bang bang chicken salad
Bold flavours in the peanut dressing match the bright colours of this salad. It’s a fabulous way to transform leftover roast chicken into a high protein, quick, easy and nutritious midweek meal.
Each serving provides 434 kcal, 29.3g protein, 22.7g carbohydrate (of which 11.1g sugars), 23.8g fat (of which 5.6g saturates), 6g fibre and 0.82g salt.
Ingredients
- 200g/7oz vermicelli rice noodles
- 60g/2¼oz no added salt or sugar peanut butter
- 2 tsp reduced-salt soy sauce
- 1 tbsp sweet chilli sauce
- 2 garlic cloves, finely grated or crushed
- 1 thumb-sized piece fresh root ginger, grated
- 1 orange, zest and juice
- 300g/10½oz leftover roast chicken, cut into strips
- 1 carrot, peeled and grated
- ½ cucumber, finely sliced
- 4 spring onions, shredded
- 160²µ/5¾´Ç³ú sugar-snap peas, halved
- 1 red pepper, seeds removed, finely sliced
- 1 Little Gem lettuce, finely shredded
- 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped
- 1 tbsp toasted sesame oil
- 2 tbsp shredded mint leaves
- 1 red chilli, finely sliced
- 1 tbsp toasted sesame seeds
- 2 limes, halved
Method
Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad.
Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing.
Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through.
Add the chicken and dressing to the salad and lightly stir together.
Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat.
Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside.
Recipe Tips
Remove the seeds from the chilli if you don't like things too hot.
