Poached Chicken Salad with Buckwheat Noodles
Ingredients
- Poached chicken
- Fresh vegetables
- Micro herbs
- Buckwheat noodles
Sauce
- 2 tbsp peanut butter with Cornish sea salt
- 2 tbsp tamari or soy sauce
- 2 tbsp olive oil
- Juice from 1 lime
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 1 tsp grated fresh ginger
- 1 tsp chilli sauce
Preparation
Poach the chicken until fully cooked.
Prepare the fresh vegetables and micro herbs by washing and chopping as desired.
Cook the buckwheat noodles according to package instructions.
Mix all the sauce ingredients together, adding a little water to loosen if necessary.
Combine the poached chicken, vegetables, micro herbs, and noodles, then coat with the sauce.
Serve the dish on a plate.
Notes
This recipe is ideal for summer cravings and is low carb, making it a healthy option.
Adjust vegetable quantities based on preference for a customizable meal.
