Grilled chicken and noodle salad with satay dressing


Serves: 4
Time to make: 15 mins
Total cost: $17.80 / $4.45 per serve

  • 440g packet shelf-fresh rice noodles
  • 3 large bunches bok choy, sliced
  • 2 shallots, sliced
  • 1 red capsicum, sliced
  • 100g snow peas, sliced
  • 1 large carrot, peeled into ribbons
  • 1/2 bunch coriander, leaves only
  • 400g skinless chicken breast, chargrilled, shredded
  • Satay dressing
  • 1/2 cup light smooth peanut butter
  • 2 tablespoons gluten-free sweet chilli sauce
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, crushed
  • pinch curry powder


Step 1 Soak noodles in boiling water according to packet instructions; drain and leave to cool.

Step 2 Scatter noodles onto a serving platter or divide among 4 bowls. Put bok choy, shallots, capsicum and snow peas in a salad bowl with carrot ribbons and coriander leaves. Toss salad lightly, place on platter (or in bowls) and top with shredded chicken.

Step 3 Make satay dressing: Put all ingredients in a microwave-safe jug and microwave on high for 1 minute, or until a honey-like consistency forms; stir well.

Step 4 Drizzle chicken and noodle salad with dressing and serve.

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