Sunday, January 16, 2011

Mags Chicken and noodle salad

1 teaspoon peanut oil
2 small red chillies, seeds removed and finely chopped
2 cloves garlic, chopped
⅓ cup (80ml) lime juice
150g rice noodles
2 cooked chicken breast fillets, thinly sliced
2 cucumbers, thinly sliced
½ cup mint leaves, halved lengthwise

Heat the oil in a small saucepan, add the chilli and garlic and cook for 1 minute. Remove from the heat and stir in the lime juice. Set dressing aside.
Place the noodles in a saucepan of boiling water and cook for 2 minutes or until tender. Drain, rinse under cold water and drain again. Combine with the chicken, cucumber, mint and dressing MAGS MAKES ENOUGH FOR 4 PEOPLE SO MAKE SMALLER PORTIONS FROM RECIPE


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