Name: Charred Chicken with Thai Noodle Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500g packet Chicken Breast Steaks - Lemon and Herb; 315g packet Thai Style Salad Kit; 100g Chinese cabbage, shredded (about 2 cups); 150g snow peas, shredded; 1/2 cup fresh coriander leaves, plus extra to garnish; 100g packet crispy noodles

Charred Chicken with Thai Noodle Salad

Feed the family for less with this summer salad staple.

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

TIP: Pork steaks can be used instead of chicken. Snow peas can be replaced with sliced capsicum.

Ingredients

500g packet Chicken Breast Steaks – Lemon and Herb

315g packet Thai Style Salad Kit

100g Chinese cabbage, shredded (about 2 cups)

150g snow peas, shredded

1/2 cup fresh coriander leaves, plus extra to garnish

100g packet crispy noodles

Method

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).

New Idea team

Ingredients

Method

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