Charred Chicken with Thai Noodle Salad

Heat a lightly oiled, barbecue grill plate over medium to high heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked. Remove. 

Meanwhile, to make salad, place salad kit in a large bowl, and reserve dressing. Add cabbage, snow peas and coriander. Toss to combine. 

Just before serving, add noodles and dressing to the salad. Toss well. Transfer to a serving plate. Top with chicken. Garnish with coriander leaves. Serve with lime wedges (optional).