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
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