Grilled chicken and noodle salad with satay dressing

Author: Joanne Turner

Photographer: Mark O'Meara

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Serves: 4

Time to make: 15 mins

Ingredients

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400g packet rice noodles
3 large bunches (about 600g) bok choy, sliced
2 shallots, sliced
1 large carrot, peeled in ribbons
1 red capsicum, sliced
100g snow peas, sliced
½ bunch fresh coriandercilantroX, roughly chopped
400g skinless chicken breast, chargrilled, shredded
Satay dressing
½ cup smooth no-added-salt-or-sugar peanut butter
2 tablespoons gluten-free sweet chilli sauce
2 tablespoons white wine vinegar
1 clove garlic, minced
1 pinch curry powder

Instructions

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1 Prepare rice noodles following packet directions. Drain and leave to cool. Scatter noodles over a serving platter. Add bok choy, shallots, carrot, capsicum, snow peas and coriander to platter. Toss gently to combine. Top salad with chicken.

2 To make dressing, add ingredients to a microwave-safe jar and microwave on high for 2 minutes. Stir well to combine.

3 Drizzle warm dressing over salad and serve.

Nutrition Info (per serve)

Calories 528 cal

Kilojoules 2210 kJ

Protein 39 g

Total fat 16 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 11 g

Dietary fibre 8 g

Sodium 350 mg

Calcium 140 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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