BBQ Chicken Noodle Salad

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A summer salad with big flavours and plenty of crunch, this recipe is sure to please the whole family.
Main Course, Salad
4
30 mins
8 mins
38 mins
Main Course, Salad
4
30 mins
8 mins
38 mins

Ingredients

\600 grams of chicken thighs, boneless
\4 cups of cabbage, shredded (a mix of red and green is great)
\1 carrot, large, grated
\¾ cup of edamame beans, shelled
\½ avocado, cut into cubes
\1 spring onion, sliced
\1 ½ cups of crunchy noodles
\sesame seeds, to garnish

Marinade

\1 tablespoon of soy sauce
\4 tablespoons of oyster sauce
\2 tablespoons of oil
\2 tablespoons of ginger, finely grated

Dressing

\2 tablespoons of soy sauce
\2 ½ tablespoons of vinegar
\2 teaspoons of sesame oil
\1 teaspoon of honey
\1 teaspoon of ginger, finely grated
\1 clove of garlic, diced

Instructions

  1. Pour the marinade ingredients over the chicken and toss to coat evenly. Leave to sit for 20 minutes.
  2. Cook on a very hot BBQ until browned on both sides and cooked through. You can use some of the marinade to baste during the cooking time.
  3. Whisk together the dressing ingredients and toss together with the cabbage, carrot, edamame beans, avocado and spring onion. Divide the salad between 4 bowls. Top with crunchy noodles.
  4. Slice the chicken and place on top of each salad. Garnish with sesame seeds and spring onion. Serve!

Notes

Contains seafood, gluten, meat, egg. Dairy free.

Recipe credit: Kelly Gibney

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