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How to make Asian-style chicken salad

Food & Drink

Asian-style chicken salad

Serves 2

100g soba noodles
​240g shredded cooked skinless chicken breast
6 iceberg lettuce leaves, torn
½ cucumber (130g), sliced thinly
½ small red onion (50g), sliced thinly
1 large mandarin (250g), segmented
1 small avocado (200g), chopped coarsely
2tsp sesame seeds, toasted

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Asian dressing

2tbsp rice wine vinegar
1tbsp fresh mandarin or orange juice
2tsp salt-reduced soy sauce
1tsp grated fresh ginger
½tsp sesame oil

Make Asian dressing. Cook noodles in a large saucepan of boiling water until tender; drain. Rinse under cold water; drain. Combine all ingredients in a large bowl. Drizzle with dressing.

Tips: You can use store-bought rotisserie chicken, leftover roast chicken, or just bake or poach two small chicken breasts. Swap the soba noodles for rice or egg noodles.

 - Lakeland Express Easy to-make Recipe Book

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