Peanut chicken and noodle salad
Chicken and noodle salad with a different
1 small (80g) cooked chicken fillet, diced
cup (65g) cooked buckwheat noodles (soba noodles)
cup (about 100g) chopped cucumber
cup (about 100g) shredded mange tout peas
cup (about 50g) pea shoots
1 spring onion, chopped
1-2 tbsp (15-30ml) chopped coriander
1 tbsp (15ml) unsweetened peanut butter
1 tsp (5ml) sesame oil
2 tsp (10ml) low-sodium soy sauce
Juice of lime (optional)
3 tbsp (45ml) boiling water
Cook chicken breast by simmering in a little low-sodium stock.
Place peanut butter, sesame oil and soy in a small bowl. Add boiling water and lime juice, whisking continuously until mixture forms a smooth sauce. Add a little more water if necessary.
Toss sauce with all remaining ingredients. Season lightly if necessary and serve.
More good ideas:
Replace chicken with two thin slices (60g) lean, cooked pork.
Add any selection of raw salad vegetables you like.