Week 23 – Chicken noodle salad

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• PREP TIME: 10 mins
• COOK TIME: 6-10 mins
• SERVINGS: 4 servings
• CALORIES PER SERVING: 426

Ingredients

For the quinoa:

• 250g pack thin rice noodle
• 2 skinless chicken breasts
• 1 cucumber
• 3 spring onions
• 1 red chilli (optional)
• 4 tbsp soy or fish sauce
•   1 lime
• 2 tsp sugar
• 20g pack mint (leaves)

Method

1. Chop chicken breast into 3cm pieces, slice your cucumber into half moons, slice spring onions, finely chop red chilli (if using), grate zest of 1 lime, roughly chop mint leaves
2. Cook Chicken breast until cooked through – 6-10 mins and set aside.
3. Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
4. Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.

1. NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.