Chicken Fusion Salad

Chicken Fusion Salad 

TAKES 30 MINS SERVES 2

A fresh, healthy recipe to use up your Sunday roast leftovers.

• 150g thai rice noodles
• 1 large carrots, peeled
• 1/2 cucumber, sliced
• 2 little Gem lettuces
• 5 sprigs of fresh mint
• 250g cooked chiken, shredded
• 1 small red chilli, deseeded and finely sliced
• 2-3 tsp sesame seeds, toasted

For the dressing:

• 1 tbsp finely grated ginger
• 1 small red chilli, deseeded and finely chopped
• 3 tbsp red wine vinegar
• 3 tbsp soy sauce
• 3 tbsp vegetable oil
• 3 tbsp sesame oil

1. Spread the noodles out in a large dish and cover with boiling water. Leave for 15 mins, stirring occasionally with a fork or tongs. 
2. Peel the carrots into long, thin ribbons. Place in a large bowl with the cucumber slices.
3. To make the dressing, mix all the ingredients together. 
4. Drain the noodles, refresh under cold water and drain again. Add to the carrot and cucumber with ½ the dressing. Mix with your hands. Add the torn outer leaves and quartered hearts of the lettuces. Tear the bigger mint leaves and mix in. 
5. Spread the salad out on a platter. Mix the chicken with the rest of the dressing and arrange on the salad. Garnish with the smaller mint leaves and sliced chilli. Scatter with the toasted sesame seeds, to serve.