You’ll want to make some noise about this sumptuous salad. Peanut butter gives it a delicious salty nuttiness, with lime adding zest and chilli flakes bringing the heat – a tongue-tingling firework display of flavours!


Bang Bang Chicken


150g dried rice noodles

2 large cooked skinless and boneless chicken breasts

½ cucumber

2 carrots

8 spring onions, finely sliced

A small handful of fresh coriander and mint leaves

Lime slices, to serve

For the dressing

2cm piece root ginger, peeled and grated

1 garlic clove, peeled and crushed

200ml chicken stock

1 cinnamon stick

1 tsp sweetener

1 level tbsp reduced fat peanut butter

1 tsp dried red chilli flakes

Juice of 1 lime


1 Prepare the rice noodles according to the packet instructions. Drain and rinse under cold running water, then drain again and set aside.

2 Meanwhile, make the dressing. Place the ginger, garlic, stock and cinnamon stick in a small saucepan and bring to a boil. Remove from the heat, allow to cool for 10 minutes, then discard the cinnamon stick.

3 Transfer the stock mixture to a blender or mini food processor with the sweetener, peanut butter, chilli flakes and lime juice and blend until smooth.

4 Roughly shred the chicken and place on a serving platter. Using a vegetable shredder or mandolin if you have one, shred the cucumber and carrots and place in the bowl with the chicken. (If you don’t have a shredder or a mandolin, just slice as thinly as you can.)

5 Add the spring onions and noodles and gently toss to mix well.

6 Drizzle over the dressing and garnish with the herbs before serving with the lime slices.


Credit: Recipes taken from Slimming World’s A Taste of Asia, available from all 10,000 Slimming World groups priced £4.95/€7.95. To find your nearest Slimming World group visit or call 0844 897 8000.


Images: Slimming World’s A Taste of Asia/Gareth Morgans.