Chicken Satay Noodle Salad

What you need

Ingredients

Measured for 4 servings.

• 600 gChicken Breast, raw
• 240 gRice Noodles, dry
• 280 gCabbage
• 160 gCarrot
• 200 gCucumber
• 60 gPeanut Butter
• 45 gSoy Sauce
• 40 gLime Juice
• 8 gSesame Oil

Make it

Method

1. 01

   Slice the 600 g chicken breast into even, roughly 2 cm strips. Finely shred the 280 g cabbage, grate the 160 g carrot and cut the 200 g cucumber into thin strips. Keep the raw chicken and its utensils away from these ready-to-eat vegetables.

2. 02

   Whisk the 60 g peanut butter with the 45 g soy sauce and 40 g lime juice. Add approximately 50–60 ml hot water a little at a time until the dressing coats a spoon but pours easily; water does not change the listed macros. Set aside without dipping utensils used on raw chicken into it.

3. 03

   Cook the 240 g dry rice noodles in boiling water according to the packet, usually about 4–6 minutes, until tender but not mushy. Drain, rinse briefly under cold water to stop cooking and drain thoroughly so the salad does not become watery.

4. 04

   While the noodles cook, heat the measured 8 g sesame oil in a large non-stick pan over medium-high heat. Spread the chicken in one layer and cook for about 8–10 minutes, turning until lightly browned and the thickest strip reaches 74°C in the centre. Work in two batches if the pan is crowded; transfer cooked chicken to a clean plate.

5. 05

   Toss the cooled noodles with cabbage, carrot, cucumber and the peanut-lime dressing. Divide into four equal bowls and top each with one quarter of the chicken. For make-ahead portions, cool the chicken promptly, refrigerate it and the salad separately, and add the dressing near serving time to preserve the crunch.