When the weather is cold, salads don't quite cut it - we want warming meals that are satisfying! Here’s a warm chicken noodle salad that’s perfect for this time of year, and jam-packed full of flavour. It’s a great gluten and dairy-free meal for those who are intolerant or just trying to reduce these components in their diet. It’s also pretty affordable, as it used seasonal ingredients.
This recipe was kindly supplied by our nutritionist Kimberley Bell. For more from Kim, head to her website here.
WARM POACHED THAI COCONUT CHICKEN SALAD
INGREDIENTS
100g raw Vermicelli rice noodles (or 2 cups cooked)
400-600g pulled chicken (e.g. from a whole cooked chicken)
400ml tin coconut cream
4 Tbsp shredded coconut
4 Tbsp peanuts
2 bunches of bok choy
½ bag spinach
2 large carrots
1 Tbsp cumin
1 stick lemon grass (outer leaves removed, chopped finely)
5 garlic cloves (Shell removed, chopped finely)
2 large red chillies (chopped finely)
2 Tbsp fish sauce
Juice of one lime
Sweetener of your choice: 2 Tbsp honey/molasses/coconut sugar or rapadura sugar
METHOD
Heat a jug of boiling water. Place rice noodles in a jug, cover with hot water and set aside.
Chop carrots, bok coy, lemon grass, garlic cloves, and red chillies and set aside.
Add coconut cream, fish sauce, lime and sweetener of your choice into bowl - set aside.
Heat 1 Tbsp coconut oil in a non-stick pan, and add the chopped garlic, red chilli, lemon grass, and cumin. Saute for 2-3 mins untill fragrant.
Add the coconut cream mixture, carrots, bok choy, and cook for 10 minutes on a medium heat. Once bokchoy and carrots are nearly cooked through, add in the spinach and pulled chicken.
Cooked for and extra 5 minutes, then transfer to large serving bowl.
Drain rice noodles, and add rice noodles, peanuts, and shredded coconut to the serving dish. Garnish with a few extra peanuts and corriander!