Asian Chicken Chop Chop Salad

• Meat

  • 2 Chicken breasts

• Produce

  • 5 Breakfast radishes
  • 1 Carrot
  • 1 lots of Cilantro
  • 1/4 Cucumber
  • 1 Lime
  • 1 handful Peanuts, roasted
  • 1/4 Red cabbage

• Condiments

  • 1 1/2 tsp Fish sauce
  • 2 tbsp Hoisin sauce
  • 1 tsp Honey

• Pasta & Grains

  • 250 g Egg noodles, thin

• Baking & Spices

  • 2 tsp Chinese five spice
  • 1/2 Pepper, yellow
  • 1/2 Red pepper

• Oils & Vinegars

  • 1 tsp Rice wine vinegar
  • 2 tbsp Sesame oil, toasted

Found on wildeorchard.co.uk

Description

Directions

• Pre-heat the oven to 180C. Cook the noodles according to the manufacturers instructions. Coat lightly with sesame oil and set aside.
• Drizzle the chicken lightly with sesame oil and toss with the five spice. Roast the chicken until they are cooked. Set them aside to cool slightly.
• Chop all the vegetables and combine.
• Whisk all the dressing ingredients together.
• Lay the noodles in a bowl or on a platter. Top with the vegetables, cilantro and nuts. Sprinkle with sesame seeds if desired and pour dressing over the salad.