Chicken Noodle Salad

Ingredients

• 1 Wombok, shredded
• 100g crispy noodles
• 5 spring onions, sliced into rounds
• 100g slivered almonds, toasted
• 1 lebanese cucumber, diced
• 1 head broccolini, microwaved (can leave out)
• ½ cup frozen peas, microwaved
• 2 chicken breasts (700g total)

Dressing

• 4 tablespoons white vinegar
• 2 tablespoons white sugar
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 5 tablespoons olive oil
• 2 cloves garlic, crushed
• 2 teaspoons grated ginger

Method

Pre-heat oven to 180°C. Put chicken breasts in baking dish and cover with foil. Bake for about 40 minutes. Toast the almonds until lightly browned.

Combine all dressing ingedients in a jug. Combine the salad ingredients in a large bowl.

When the chicken is cooked, remove from oven and rest for a few minutes. Slice the chicken and add to the salad.

Add dressing to salad imediately before serving.

Note: If using a meat thermometer the centre of the chicken should reach 74°C. If it is removed from the oven when the temperqture is 70°C, it will reach 74°C as it rests and the heat distributes more evenly.

Serves 5