Light, fresh and full of vibrancy. This chicken noodle salad is the perfect summer dish on a warm day!
Serves: 4
Time: 30 minutes
Cook the Thai Style Tenderloins as per packet instructions. When cooked, slice the tenderloins across the grain, into bite size pieces.
Place the noodles in a large heat-proof bowl. Cover with boiling water and let stand for 5 minutes, or until tender. Drain, rinse under cold water and set aside.
To make the dressing, combine the lime juice, fish sauce, sweet chilli sauce, garlic, red chilli and chopped mint in a small bowl.
Toss the noodles with the carrot and half the dressing. Divide evenly between 4 serving bowls, top with the tenderloin chicken pieces and cucumber slices. Garnish with mint leaves, sliced chilli and lime wedges. Serve remaining dressing on the side.