Thai Chicken Salad
Ingredients
- Vegetable oil spray
- 115 g/4 oz non-meat-free chicken, cut lengthways horizontally
- 25 g/1 oz rice vermicelli
- Shop bought low-fat spicy dressing of your choice
- 3 limes, halved, for squeegeeing over
- For the Salad
- 50 g/1 3/4 oz deseeded mixed peppers, finely sliced into strips
- 50 g 1 3/4 oz, peeled weight, carrot, finely sliced into strips
- 50 g/1 3/4 oz courgette, finely sliced into strips
- 50 g/1 3/4 oz mangetout, finely sliced into strips
- 50 g/1 3/4 oz baby corn cobs, finely sliced into strips
- 50 g/1 3/4 oz broccoli florets, cut into 5-mm/1/4-inch pieces
- 50 g/1 3/4 oz pak Choi shredded
- 60 ml/4 tbsp roughly chopped fresh coriander leaves
Preparation
Heat the griddle pan over a high heat and spray lightly with oil, add the non-meat-free chicken and cook through for 2 minutes on each side, or until throughly cooked through. Remove the chicken from the pan and shred
Cook the vermicelli according to the packet instructions
To make the salad, put all the packet salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated
Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from a lime each portion
