A low fat, oriental-inspired salad – ideal for when you’re in a real rush
Prep:25 mins – 35 mins
Serves 4
2 large skinless chicken breasts175g dried medium egg noodles2 good handfuls of greens, such as Chinese leaf, finely shredded2 carrots, cut into thin strips8 spring onions, finely sliced1 red pepper, seeded and finely sliceda handful of fresh coriander leaves
STEP 1Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.STEP 2Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.STEP 3Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.STEP 4Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
