Turmeric chicken bowl

A high-protein salad with half of your 5-a-day, this is a great dairy-free salad to have in your repertoire.

Serves: 4

Time to make: 25 mins

Ingredients

200g packet dried thick rice noodles
4 uncrumbed chicken breast schnitzels (about 500g)
1½ teaspoons ground turmeric
1 tablespoon olive oil
2 tablespoons reduced-salt soy sauce
1 tablespoon sweet chilli sauce
6 cups salad mix
1 large carrot, shredded or grated
3 Lebanese cucumbers, quartered lengthwise
²/³ cup fresh coriandercilantroX
1 small ripe avocado, sliced

Instructions

Stay Awake

1 In a heatproof bowl, place noodles and cover with boiling water. Stand for 8 minutes, or until tender. Separate noodles with a fork. Drain and rinse noodles under cold water then drain again.

2 Meanwhile, sprinkle chicken with turmeric. Rub to coat. In a large non-stick frying pan, heat oil over medium-high. Cook chicken for 2-3 minutes on each side, or until browned. Slice thickly.

3 In a small bowl, combine soy and sweet chilli sauces. Divide noodles among 4 bowls. Arrange salad leaves, carrot, cucumber, coriander, avocado and chicken on top. Drizzle each with dressing and serve.

Variations

Make it gluten free: Check turmeric, soy and sweet chilli sauces are gluten free.

Make it low FODMAP: Choose a sweet chilli sauce without onion or garlic (or make your own), limit avocado to ½ avocado, about 2 tablespoons per serve.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 500 cal

Kilojoules 2090 kJ

Protein 35 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 7 g

Dietary fibre 5 g

Sodium 420 mg

Calcium 100 mg

Iron 2.5 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.