15-minute Thai Salad

Gluten free │ Dairy free │ FODMAP Friendly │ Nut free │ Paleo Alternative Provided

15-minute Thai Salad

Serves: 4 | Total Time: 15 minutes

INGREDIENTS

• 1 packet (4 fillets) Jamie Oliver Smashin’ Chicken Fillets – Ginger Lime Coriander (Available in Woolworths)
• 2 x 315g Thai Style Salad Kits (mizuna, shredded carrot, cabbage, capsicum, celery) (discard dressing) (Available in Woolworths)
• 100g dried vermicelli (rice) noodles, cooked*
• 2 cups fresh coriander, roughly chopped
• 2-3 limes (or 1½-2 lemons), juice only
• Cracked black pepper, to serve
• Drizzle extra virgin olive oil, to serve

* Paleo/Grain-free Alternative: omit noodles

PREPARATION

1. Follow packet instructions to cook chicken fillets.
2. Meanwhile, boil kettle. Place rice noodles into a medium glass bowl and cover with boiling water. Place lid (or plate) to cover and leave for approximately 5-7 minutes to soften.
3. Place pre-made salad into large bowl.
4. Chop coriander and place in salad bowl.
5. Juice limes (or lemons), using a lemon juicer. Use more or less, according to your liking. Pour over salad.
6. Once noodles have softened, strain the water. Using cooking scissors (or a knife), roughly chop noodles to smaller lengths. Mix noodles through salad.
7. Divide salad into four portions. Once chicken fillets are cooked, slice into bite-sized pieces and place over salads.
8. Drizzle lightly with olive oil and garnish with cracked pepper.
9. Serve and enjoy this easy-to-prepare meal. Perfect for those busy days!