This quick dish can be made on a tight budget if you have some cooked chicken left over in the fridge from a previous dinner. If you don’t, buy yourself some chicken drumsticks and give them 15 to 20 minutes in the oven at 375ºF to use for this tasty weeknight delight.
Reprinted with permission from Cook on a Shoestring by Sophie Wright 2013 Kyle Books
|1/2 cucumber, seeded and cut into thin strips||2 tablespoons sweet chili sauce|
|1 large carrot, shredded||1/2 teaspoon crushed red pepper|
|6 scallions, cut into thin strips||juice of 1 lime|
|7 dry glass noodles, cooked according to the package directions and refreshed in cold water||3 tablespoons water|
|11-14 ounces cooked chicken||1/3 cup torn fresh cilantro leaves|
|3 tablespoons crunchy peanut butter||1 tablespoon crushed toasted peanuts (optional)|
|2 tablespoons soy sauce||1 lime (optional)|
If you have made the Green Thai Curry Paste (see page 173) or Harissa (see page 172), you can add a bit of this to the chicken before you cook it to jazz it up a little. If not, a pinch of red pepper and salt and pepper will do the job.
First make the dressing for the salad. In a small saucepan, combine the peanut butter, soy sauce, sweet chili sauce, red pepper, and lime juice. Set the pan over low heat to let the dressing warm through, 4 to 5 minutes. Once the sauce is warm, add the water to loosen the consistency.
Mix the cucumber, carrot, and scallions with the cooled noodles. Mix well to ensure the ingredients are evenly distributed throughout the salad.
Shred the cooked chicken. If you have cooked chicken thighs, simply slice them into 5 to 6 strips per thigh. Mix the chicken into the salad, then pour over the warm sauce and stir through.
Serve in large soup bowls with the torn cilantro, toasted peanuts, and a wedge of lime, if using.
TIP: This dish is lovely cold the next day for lunch if you have any left over.
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