Grilled chicken and noodle salad with satay dressing

Author: Joanne Turner

Photographer: Mark O'Meara

First published: Dec 2014

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Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

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

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 528cal

Kilojoules 2210kJ

Protein 39g

Total fat 16g

–Saturated fat 4g

Carbohydrates 50g

–Sugars 11g

Dietary fibre 8g

Sodium 350mg

Calcium 140mg

Iron 4mg

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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