Coconut chicken noodle salads

Coconut chicken noodle salads

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Prep: 30 mins Cook: 15 mins Plus cooling

Easy

Serves 4

Layer up noodles, beans, tomatoes, spinach and chicken in jars to serve at a family picnic. These mini salads come with a tasty coconut and peanut dressing

Nutrition and extra info

Nutrition: Per serving

  • kcal391
  • fat20g
  • saturates15g
  • carbs32g
  • sugars5g
  • fibre4g
  • protein17g
  • salt0.6g
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Ingredients

  • 2 small or 1 large chicken breast
  • 3 slices ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 stalk lemongrass
  • 400ml coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 150g egg noodles
  • 1-2 tbsp peanut butter

    Peanut butter

    pee-nut butt-ah

    Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

  • handful green beans, trimmed and cut into lengths
  • 12 cherry tomatoes, halved
  • 2 handfuls baby spinach leaves

Method

  1. Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.

  2. Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.

  3. Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or, for smaller children tip into bowls.

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