Chicken Noodle & Spicy Peanut Butter Salad
4
20 minutes
15 minutes
Shop the Recipe
Peanut Butter
300g jar | £3.49
Ingredients
- Salad
-
2 skinless chicken breasts (about 300g)
-
200g rice noodles
-
1 large carrot
-
1/2 cucumber
-
1 red pepper
-
2 spring onions
-
Handful coriander (15g)
-
Handful mint (15g)
-
50g roasted peanuts
-
30g crispy onions
- Dressing
- 2-3 tbsp Pip & Nut Dark Roast Crunchy Peanut Butter (end of the jar)
-
1.5 tbsp fish sauce
-
1 tbsp sriracha
-
Juice of 1 lime
-
1 tsp honey
-
2-3 tbsp water
Method
Bring a saucepan of salted water to the boil. Turn off the heat, add the chicken, cover and leave for 12-14 mins until cooked through. Remove and shred using two forks.
Cook rice noodles following pack instructions. Rinse under cold water, drain well and set aside.
Peel the carrot into ribbons. Cut the cucumber into thin half-moons. Thinly slice the red pepper and spring onions. Roughly chop the coriander, mint and peanuts.
Add fish sauce, sriracha, lime juice and honey to your peanut butter jar with a splash of water. Shake until combined. Add more water if needed.
Add all ingredients to a large bowl. Pour over the spicy peanut dressing and toss to coat.
