Chicken & crispy noodle salad with satay dressing & rice

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings people

Appliance/Function:

In a large pot over high heat add 1 cup Jasmine Rice and 1 ¼ cup of water. Bring to a boil then reduce heat to medium or medium-low and cover. Simmer for 12 minutes or until water is absorbed. Fluff rice with a fork.

Pat 500 g chicken Breast dry and trim any fat. For thicker, large breasts you'll want to slice in half by placing your hand flat on top and carefully slice horizontally into two fillets. Place chicken breast in the pot of boiling water, ensuring the chicken is well covered by water. Place the lid on, and bring it back up to a boil. Once boiling IMMEDIATELY remove the pot from heat leaving the lid on and set aside for 20 minutes to poach. Once the chicken is cooked through remove from pot and set aside to cool.

In a small bowl combine 2 tbsp peanut butter, 2 tbsp sweet chilli sauce, 2 tbsp soy sauce and 2 tsp sesame oil. Microwave on high for 30 seconds to 1 minute and stir until smooth. Set aside to cool.
Tip: You can add a splash of water if needed to get the desired consistency.

Adding to a large bowl as you go - peel and thinly slice 2 carrot into matchsticks or grate. Thinly slice ½ iceberg lettuce. Dice 2 tomato. Peel, deseed and dice 1 avocado. Using forks, shred the chicken. Then just before serving, toss 280 g crispy noodles and a drizzle of the satay dressing through the salad, and toss to combine.

Divide chicken & crispy noodle salad between plates with rice on the side. Drizzle with remaining satay dressing.