Garlic-Lime Chicken & Crunchy Noodle Salad
with Sriracha Mayo Dressing & Cherry Tomatoes
- Gluten
- Sesame
- Soy
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
We're in our light and bright era so only a salad will do! Take tender chicken steaks and give them a garlic-soy makeover in this number, then dress it in a sriracha mayo dressing that deserves all of the praise it's about to get. Garnish with crunchy noodles for some added crunch!
Ingredients
1
Carrot
1
Cucumber
1 packet
Snacking Tomatoes
2
Garlic
1 packet
Makrut Lime Leaves
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Sweet Chilli Sauce
330 g
Chicken Breast
1 packet
Mixed Salad Leaves
1 packet
Sriracha
(Contains: Soy, May contain traces of allergens;)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, May contain traces of allergens, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)
Cooking Steps
- Using a vegetable peeler, slice carrot into ribbons.
- Halve snacking tomatoes. Roughly chop cucumber. Finely chop garlic.
- Remove centre veins from makrut lime leaves, then very finely chop.
- In a small bowl, combine makrut lime leaves, sweet soy seasoning, sweet chilli sauce, garlic and the water.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
• In the last minute of cook time, add the garlic soy mixture, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
- In a large bowl, combine sriracha, half the mayonnaise and a drizzle of vinegar and olive oil.
- To bowl, add mixed salad leaves, snacking tomatoes, cucumber and carrot, tossing to coat. Season to taste.
• Slice chicken.
• Divide salad between bowls.
• Top with garlic lime chicken and any remaining glaze from the pan.
• Drizzle over the siracha mayonnaise and garnish with crunchy fried noodles to serve. Enjoy!
