Bang Bang Chicken Noodle Salad Recipe
How to make Bang Bang Chicken Noodle Salad
Method
- Remove chicken breast from fridge 10 minutes before cooking. Choose a saucepan size that you can add chicken to saucepan in single layer (it can be a tight fit, but don’t layer the chicken). Fill saucepan with enough water to cover chicken breast with about 5cm of water above it. Add lemon, garlic and bay leaf, if using. Bring water to boil.
- Place chicken into boiling water and add lid. Bring back up to boil and remove from heat immediately. Set aside to poach for 20 minutes (up to 45 minutes).
- Make the dressing by placing the peanut butter, chilli sauce, honey, sesame seeds, lime juice, fish sauce, ginger and garlic into a small blender or smoothie maker. Add 100ml water and blitz until smooth. Taste and adjust seasonings to your liking. Set aside.
- Prepare the rice noodles according to packet instructions. Shred the cooled chicken and place into a large mixing bowl with the noodles, lettuce, cucumber, carrot, spring onion and half of the coriander leaves.
- Dress lightly and toss well. Place on a serving platter and top with toasted sesame seeds. Garnish with red chilli and the remaining coriander leaves. Serve with extra dressing on the side.
Tip: Adding lemon, garlic and bay leaf will add flavour to your poached chicken. This recipe is a great way to use leftover roast or poached chicken breast.
Optional: Leftover dressing can be stored in a sealed jar in the fridge for up to a week. For a lighter version, you can make this a noodle-free salad and bulk it up with extra veggies.