Asian Chicken Salad

By Nicola JaffreyRecipes
Asian Chicken Salad
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Asian Chicken Salad

Recipe by Embody NutritionCourse: Lunch
Servings

1

servings
Prep time

10

minutes
Cooking timeminutes

Ingredients

  • 1 cup coleslaw mix

  • 1/4 red capsicum, cut into small pieces

  • 1/3 cup green beans, cut into small pieces

  • 1 tbsp fresh mint, finely sliced

  • 100g bundle of vermicelli noodles

  • 120g cooked chicken

  • 1 tbsp crushed peanuts

  • Dressing

  • 1.5 tbsp soy sauce

  • 1.5 tbsp rice vinegar

  • 3/4 tbsp sesame oil

  • 3/4 tbsp vegetable oil

  • 3/4 tbsp kewpie mayo

  • 1/2 tbsp hoisin sauce

  • 1/4 tsp minced ginger

  • Pinch of Chinese five spice powder

Method

  • Boil the kettle and cover the noodles with boiling water. Leave them to rehydrate for 3-4 minutes then drain.
  • Add all of the salad ingredients to a bowl along with the noodles and the cooked chicken.
  • Add in the hoisin dressing and mix to combine (you might need to do this in a bigger bowl).
  • Once combined, top with the crushed nuts and enjoy!

Notes

  • This dressing is an adaptation from a delicious salad by Recipe Tin Eats but it does require a lot of ingredients. If you don’t have all of these on hand you could use any store-bought Asian salad dressing with this salad and it would work really well.
  • You can also add any vegetables or fresh herbs that you like to this one! If I had coriander on hand, I would have definitely added it in.