Chicken Rice Noodle Salad with Peanut and Lime Dressing

Make chicken rice noodle salad with peanut and lime dressing, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
150 g Cooked rice noodles (Cooked weight, after soaking.)
60 g Carrot
60 g Red cabbage
80 g Cucumber
1 tbsp (15 g) Peanut butter (Nearly a third of the calories in the bowl. Level the spoon. The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
8 g Peanuts, roasted unsalted
1 tsp (5 g) Fish sauce
Juice of a lime Lime juice
Half a chilli, sliced Fresh red chilli
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Put the chicken in a small pan, cover it with cold water and a pinch of salt, bring it to a simmer and cook for twelve minutes, until the thickest part is no longer pink. Cool it in the water for five minutes, then shred it with two forks.
2. Whisk the peanut butter with the fish sauce, lime juice, chilli and two tablespoons of warm water until it pours.
3. Shred the cabbage finely and cut the carrot and cucumber into matchsticks.
4. Toss the noodles and vegetables through the dressing, pile the chicken on top with the coriander, and scatter over the roughly chopped peanuts.

Contains fish and peanuts.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chicken-rice-noodle-peanut-lime

AI-generated images illustrating the recipe.

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