Chicken, cashew and rice noodle salad recipe 17-11-2012

This no-fuss Asian salad of chicken, cashew and noodles is on the table in just 10 minutes


125g medium rice noodles
1 small carrot    
1/2 small iceberg lettuce, shredded    
75g honey-roasted cashews or peanuts, roughly chopped    
200g cooked oriental-flavoured chicken, cut into chunks    
4 tbsp dressing of your choice (we like English Provender Co. Thai Lime & Coriander Dressing)


  1. Put the noodles into a saucepan. Pour over enough boiling water to cover, place over a high heat and bring to the boil. Cook, stirring occasionally, for 2 minutes, or until just softened. Refresh in cold water to cool, drain really well, then tip into a large bowl.    
  2. Coarsely grate over the carrot, then add the lettuce. Add the cashews or peanuts and the chicken. Season, drizzle with the dressing and gently toss together. Divide between 2 bowls to serve.


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