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!
SERVES 4 – READY IN 30 MINS
150g dried rice noodles
2 large cooked skinless and boneless chicken breasts
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 www.slimmingworld.com or call 0844 897 8000.
Images: Slimming World’s A Taste of Asia/Gareth Morgans.