Tropical Chicken Noodle Salad

Tropical Chicken Noodle Salad

Serves: 2

Ingredients

For the Chicken

• 2 chicken breasts, cut into strips*

• 200ml coconut milk

• 1 tsp ground coriander

• 1 tbsp soy sauce

• 40g desiccated coconut

• zest and juice 2 limed

• sesame oil

• black pepper

For the Salad

• 150g wholewheat noodles, cooked according to the packet

• 2 tbsp sesame oil

• 1 mango, cut into chunks

• 1 avocado, cut into chunks

• 50g green beans, ends snipped

• 3 spring onions, finely sliced

• 1 red pepper, finely sliced

• 50g rocket

• handful mint leaves, roughly chopped

• handful coriander, roughly chopped

To Dress

• 1 tsp caster sugar or honey

• juice from 2 limes

• 2 passion fruit, pulp scooped out

• toasted coconut

• Sriracha, optional

* To enhance the flavour, I bought a pre-marinated coconut, chilli and mango chicken from Tesco.

Method

- The night before, or a few hours before serving, combine all the ingredients together for the chicken in a medium-sized bowl. Cover and chill to allow the flavours to infuse into the chicken.

- When ready to serve, preheat the oven to 180 degrees c, fan. Line a tray with tin foil. Evenly spread the chicken on top. Place the beans beside and pop them in the oven for 25 minutes, or until cooked through.

- Meanwhile, prepare the ingredients for the salad, except the noodles. Remove the beans from the oven.

- Add the beans and salad ingredients together to a large bowl. Prepare the noodles. Once cooked, Stir through the sesame oil.

- Squeeze over the lime, sprinkle the sugar and toss the noodles and salad together until everything is evenly distributed.

- Divide the salad between two bowls the scoop the pulp from 1 passion fruit over each bowl. Top with some chicken slices and finish with a sprinkle of coconut.