Chicken Thai Noodle Salad

The perfect summer salad. Light, fresh and so so tasty! The creamy lime dressing really tops this one off!

Ingredients

One packet of flat rice noodles

1 punnet of cherry tomatoes, cut into halves

1 cucumber, sliced thinly lengthways

1 carrot, grated or julienned with a peeled if you have one! (If not, invest!!!)

1 butter lettuce, washed and chopped

1 Avocado

6 chicken thighs cut into cubes

One packet of Seaweed snacks and fried shallots for garnishing

Creamy Thai lime dressing:

2 tablespoons tahini

3 tablespoons peanut butter

1.5 tsp sesame oil

Juice from 1 lime

2.5 tbsp’s honey 1 Tsp tamari/ soy sauce

A dash of water until a drizzle-able

Method

1. Start by combining the dressing ingredients in a small bowl. (I’ll always taste and adjust as I go. If it’s too tahini-y, add another squeeze of lime juice, if it’s too sweet, add some more PB)

2. Put a pot of water on the heat ready to cook the rice noodles. In the meantime, prepare the carrot, cucumber, tomato and lettuce and set aside.

3. Next, cook the chicken in a large frying pan on high heat, and set aside.

4. Add the noodles to the water and cook per packet instructions. I actually take mine out a little earlier to ensure they don’t overcook, but just taste one before you remove them from the heat to ensure they’re fully cooked. Drain, then rinse under cold water and sit in cold water until ready to serve. This will ensure they don’t stick together.

5. To serve, start by placing the lettuce in the bottom of each bowl, followed by the drained noodles, and veggies. Top with chicken, avocado, seaweed snacks, and fried shallots and drizzle the Creamy Thai lime dressing over the top. Enjoy ma friends!