Servings: 2 · Prep Time: 7 mins · Cooking Time: 8 mins
Total Time: 15 mins
This spicy chicken noodle salad is light, crunchy and refreshing and served with a peanut and lime dressing. This is a great option for lunches and the chicken can even be prepared ahead of time and batch cooked for lunches throughout the week.
- mini chicken fillets/strips (250g)
- spring onionsq (2 small sliced)
- peanuts (2 tsp roughly chopped)
- fresh coriander (2 tbsp)
- cucumber (1 large peeled)
- red bell pepper (1 small deseeded and sliced into thin strips)
- baby spinach (1 cup roughly chopped)
- olive oil (1/2 tbsp)
- sea salt and freshly ground black pepper to taste (pinch)
- olive oil (2 tbsp)
- tamari sauce (2 tsp)
- garlic (1 clove minced)
- dried chili flakes (1 tsp)
- ground coriander (1/2 tsp)
- peanut butter (1/2 tbsp)
- lime juice (half)
From the dressing ingredients, add the olive oil, lime juice, chilli flakes and garlic to a mixing bowl. Mix together well to combine.
Add the chicken to a bowl and spoon a tablespoon of the oil mixture over the top. Use your hands to coat the chicken well. Reserve the remaining untouched oil mixture to one side to be used for hot dressing.
Heat the olive oil in a pan over a medium/high heat and add the chicken pieces. Cook the chicken through until golden brown all over.
Whilst the chicken is cooking, add the remaining dressing ingredients to the bowl of oil and mix together until smooth.
Peel the cucumber into long thin ribbons using a vegetable peeler. Add to a serving bowl with the pepper strips, coriander and spring onion. Season to taste and toss well to combine.
Top the salad with the cooked chicken pieces and scatter over the chopped peanuts.
Serve with the peanut and lime dressing.
Spicy Low Carb Chicken and Peanut Noodle Salad 1.CR2
Spicy Low Carb Chicken and Peanut Noodle Salad 2.CR2
Spicy Low Carb Chicken and Peanut Noodle Salad 3.CR2
Spicy Low Carb Chicken and Peanut Noodle Salad 4.CR2
Spicy Low Carb Chicken and Peanut Noodle Salad 5.CR2