© J Sainsbury plc 2020
Malaysian-style salad
This Malaysian-style salad is as far removed from a workaday chicken salad as you can get. We love the spicy, zingy lime, peanut and chilli dressing
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Ready in 20 minutes
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Cooking time 5 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 2 tbsp reduced-fat smooth peanut butter
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 limes, washed; 1 juiced and zested; 1 cut into quarters
- 1 red chilli, washed and deseeded; half finely chopped, half finely sliced
- 1 tbsp toasted sesame oil
- 0.5 medium red cabbage
- 600 g ready-cooked fine rice noodles
- 200 g young leaf spinach
- 1 red pepper, washed, deseeded and thinly sliced
- 1 carrot, peeled and cut into ribbons using a vegetable peeler
- 480 g cooked roast chicken breast fillet, skin removed and meat shredded
Method
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1
Make the dressing: in a small bowl, combine the peanut butter, rice vinegar, soy sauce, lime juice and finely chopped chilli. Set aside.
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2
Heat the sesame oil in a wok, add the cabbage and stir-fry for 1 minute before adding the noodles and stir-frying for a further minute.
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3
Remove from the heat and toss through the spinach, red pepper and carrot.
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4
Divide between 4 plates. Top with the chicken, sliced chilli and lime zest. Drizzle over the peanut dressing and serve with the lime wedges for squeezing over.
