Chicken satay and crispy noodle salad

A tasty crispy noodle salad the whole family will enjoy. It looks really effective if served on one large plate placed in the centre of the table for your family or guests to help themselves. This salad makes a filling main or tasty side.

Cooking directions

Satay dressing:

• Mix together peanut butter, sweet chilli sauce, soy sauce and oil.
• Microwave on high for 30 seconds to 1 minute and stir until smooth. Set aside to cool.

Salad:

• Put green salad mix, tomatoes, avocado, cucumber, red pepper, carrot, spring onion, orange, bean sprouts and most of the crispy noodles in a large bowl or on a serving platter. Add some satay dressing and toss to combine.   
• Place chicken on top of the salad, top with the remaining crispy noodles, and drizzle with more dressing.

Tips:

• Serves 4 as a main or 6 to 8 as a side.
• Use any combination of your favourite salad ingredients. We have made some suggestions, but these may change depending on what is in season and on special or what you have available.
• For a super-fast meal use leftover chicken or cooked chicken from the supermarket. Or cook chicken before making the dressing (let chicken cool for a few minutes before adding to salad).

Ingredients

3 tablespoons crunchy peanut butter

2 tablespoons sweet chilli sauce

2 tablespoons low-salt soy sauce

1 tablespoon vegetable oil

400 grams cooked chicken

1 bag green salad mix

4 medium tomatoes, chopped (cherry tomatoes work well too)

1 avocado, cubed

1/2 cucumber, sliced

1 red pepper, cut into thin slices

1 carrot, grated

1 spring onion, finely chopped

1 orange, peeled and chopped

1 packet bean sprouts

1 packet crispy noodles