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For the chicken

For the salad

For the dressing

To serve

  • handful each basil
    and mint leaves, roughly torn if large, plus extra for garnish
  • handful salted peanuts
    roughly chopped

Nutrition: per serving

  • kcal359
  • fat11g
    low
  • saturates3g
  • carbs33g
  • sugars8g
  • fibre1g
  • protein33g
  • salt2.71g
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Method

  • step 1

    Put the chicken in a large heavy pan or flameproof casserole, then add the ginger, spring onions and garlic, plus a good sprinkling of salt. Cover with water, bring to the boil, reduce the heat, then cover tightly. Simmer the chicken for 1-1¼ hrs until tender. Leave to cool for 15 mins, then remove the chicken from the pan and strip off the meat. (The stock can be cooled and frozen for soups, sauces and casseroles.) Tear the chicken into bite-size chunks, then leave to cool.

  • step 2

    Put the noodles in a large heatproof bowl and cover with boiling water. Leave for 4 mins, drain, rinse in cold water, then return to the bowl. Use a scissors to snip into short lengths, then toss with the oil to stop them sticking together.

  • step 3

    Cook the asparagus for 3-4 mins in boiling salted water, then tip into a sieve and cool under cold running water. Drain well. If using green beans, cook them with the asparagus. If using sugar snaps, they won’t need to be cooked.

  • step 4

    To make the dressing, mix the lime juice with the sugar until it has dissolved. Add the fish sauce and chillies, then mix well. To serve, put all the salad ingredients in a large bowl with most of the basil and mint leaves. Pour over the dressing and toss everything together well. Pile into a large serving bowl, then scatter over the peanuts and the remaining basil and mint.

RECIPE TIPS
TIP

For dessert, you could serve a selection of summer fruits on a platter of crushed ice with some sugar flavoured with lime and orange zest for dipping.

Recipe from Good Food magazine, August 2009

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.3 ratings

mandnlee

A star rating of 5 out of 5.

Lovely meal, one of my teens asked me to do it again! Changed a few things for ease and cost- chicken breasts not whole,juillienne carrots not asparagus, honey not Palm sugar, soy not fish sauce and I don't like rice noodles so used dried thin wheat noodles instead. Will definitely be making again,…

monkeyjungle

A star rating of 5 out of 5.

This was a lovely combination of flavours - wasn't sure about the basil and mint as would usually use coriander for this sort of dish but it was lovely. I only had one chicken breast so added a handful of prawns and could only get ramen not rice noodles but it was still delicious. I also warmed the…

carolineknight

A star rating of 5 out of 5.

Made this salad as an alternative to barbeque meat at my Grandson's birthday party for adults. Flavours were amazing and tasted so fresh and summary. Guests loved it which is always encouraging. Having a dinner party soon and will probably use it as a starter, cutting down on the amount of chicken…

sw77 avatar

sw77

Hmm - don't fancy poaching a whole chicken so think I will try poaching chicken breasts ... defintely a nice idea!

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