Bang bang chicken salad 20 Minutes. Gluten Free. Dairy Free.
Kick the new year off with a BANG with this quick, healthy and delicious Asian salad by Bodypass co-founder and nutritional expert, Carla McMillan.
“The great thing about an Asian salad is that you can get lots of goodness in without compromising on flavour. For this dish I’ve paired grilled skinless chicken breast (lean protein) with fresh cucumber, baby cos, carrot (plant based fibre) with vermicelli rice noodles, a high energy dense food which means you only need a little to fill you up” says Carla.
The perfect summer post workout lunch or dinner!
2 x 180g free range chicken breast
50g rice noodles
1 baby gem lettuce
2 sprigs of mint
1/4 tbsp mild chilli powder
1 tbsp soy sauce
1 tbsp maple syrup
1. Grill chicken
In a mixing bowl, combine the chicken, salt, pepper and olive oil. Heat a non-stick fry pan or grill pan to a medium to high heat. Cook chicken for 8 – 10 minutes, turning every 2 minutes. Remove from the pan, cover tightly with foil and rest for two minutes. Once rested, use two forks to shred each breast.
2. Cook noodles
Place the noodles in a heatproof bowl. Cover with boiling water from the kettle and set aside
for four to five minutes or until tender. Taste to check, drain and rinse under cold water.
3. Make salad
While the chicken is cooking, shave the carrot into ribbons using a peeler. Cut cucumber in half lengthways and across before cutting into thin batons. Shred up 1/2 of the baby cos. Pick and roughly chop the mint leaves. In a small bowl, whisk together the chilli powder, soy sauce and maple syrup with lime juice and a drizzle of olive oil.
4. To serve
Combine the shredded chicken, cooked noodles, salad ingredients and dressing. Toss to combine.
Special Offer. Get $30 to spend at The Cook’s Grocer. Enter the code JUICEDAILY at their online checkout.
Liked this? Read these!
Got something to say? Get it off your chest here
The Juice Daily is a Fairfax Media owned website