Main Course
Bang Bang Chicken Salad
Zingy, fresh, light and bright this is the perfect salad to kick start your wellness
Ingredients
Ingredients
Marinade
- 3 chicken fillets
- 2 tbsp sunflower oil
- 4 tbsp soy sauce
- 2 limes
- 1 fresh red chilli
- 2 tbsp fish sauce
- 2 tbsp brown sugar / honey
- 2 cloves garlic
Salad
- 200 g rice noodles
- 2 carrots
- 1 red onion / 2 spring onions
- lettuce / pak choi / spinach / cucumber
- Cherry tomatoes & Optional : bean sprouts
- Fresh Coriander
Bang Bang Sauce
- 75 g Peanut Butter
- 2 tbsp soy sauce
- 1 clove garlic / garlic powder ( 1 tsp)
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 2 tbsp sweet chilli sauce
Method
Method
- Soak the noodles in boiling water.
- Make the marinade: Whisk together the lime zest/juice, fish sauce, soy sauce, grated garlic, 1/2 sliced chilli and sugar together until the sugar dissolves. Pour 1/3 of this mix into a bowl, add the oil and set aside (this will be the dressing).
- Put the remainder into a large bowl or freezer bag with 1 tsp salt and the garlic.
- Slice the chicken into thin strips, add it to the marinade and allow to sit for 20mins.
- Prepare the rest of the salad ingredients. Using a vegetable peeler create carrot ribbons, slice the spring onions diagonally, shred the lettuce, and half the cherry tomatoes. Scoop out the avocado and slice lengthways.
- Heat the 2 tbsp oil in a frying pan or a griddle pan, add in the chicken and fry on high heat until crisp on the outside and cooked through. This will take about 10 minutes for the chicken to be fully cooked. If cooking larger quantities do in batches.
- Drain the noodles.
Bang Bang Sauce
- Combine all the sauce ingredients together. Drizzle liberally over the salad.
- Combine all the ingredients in a big serving bowl, drizzle over the marinade, toss everything together and then garnish with some freshly chopped coriander, chilli slices and a wedge of lime.
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