Tangy Chicken and Rice Noodle Salad with Tamarind Dressing
Ingredients
DRESSING
1/4 cup orange juice
2 tablespoons soy sauce
3 tablespoons sweet chilli sauce
1 teaspoon tamarind puree
2 teaspoons sesame oil
1 small garlic clove, crushed
SALAD
200g rice stick noodles
1 packet snow peans
1 tablespoon light cooking oil
1 clove garlic, crushed
400g chicken breasts, skinned, boned and sliced
2 carrots, cut into matchsticks
1 Lebanese cucumber, cut into chunks
1 red capsicum, deseeded and cut into strips
1 cup bean sprouts
1/4 cup chopped fresh coriander and mint
Description
Bursting with flavour, this salad makes a unique contribution to a barbecue spread or Thai banquet.
Method
To prepare the dressing, put all the ingredients in a screw-top jar and shake to combine.
To make the salad, prepare the rice noodles according to the directions on the packet. Drain and set aside.
Blanch the snow peas in boiling water for 30 seconds. Drain and set aside.
Heat the oil in a frying pan. Add the garlic and chicken and stir-fry over high heat for 4-5 minutes until the chicken is golden brown and cooked through.
Place the drained rice noodles on a serving platter, top with the chicken, carrots, cucumber, capsicum, bean sprouts and herbs. Drizzle with the dressing and serve immediately.
Categories
Chicken
Salad - Mains
Rice/Noodles
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