Thai Chicken Salad
Juice of 1 lime
Leftover shredded chicken or 400-500g chicken thighs chopped into chunks
2 tablespoons sesame oil
2 teaspoons rice malt syrup
1 Lebanese cucumber, peeled into ribbons
1 tablespoon fish sauce
100g snow peas or green beans
2 teaspoons tamari or soy sauce
3 cups baby spinach
1 clove garlic, minced
200g vermicelli rice noodles
2cm knob ginger, grated
1 chilli, deseeded and finely sliced
½ bunch coriander or mint, roughly chopped
½ cupped peanuts, roughly chopped
Place all the ingredients for the marinade in a small jar with a lid. Shake until combined.
Pour half of the marinade over chicken thighs (or leftover chicken). Cover and sit in the refrigerator for 1 hour or overnight to marinate. If using raw chicken, heat a pan on medium-high heat. Cook chicken for 5-10 minutes, stirring, until cooked through. Transfer to a plate and cover with foil to rest for 5 minutes.
Prepare vermicelli noodles using the packet directions. Set aside.
Combine cucumber, snow peas or beans, baby spinach, fresh herbs, vermicelli noodles and peanuts in a large serving bowl. Place chicken or leftover shredded chicken on top of salad. Pour over remaining dressing and toss to combine. Serve.