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Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.