BBQ Chicken Noodle Salad

Description

A summer salad with big flavours and plenty of crunch, this recipe is sure to please the whole family.

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

Equipment

Instructions

• Pour the marinade ingredients over the chicken and toss to coat evenly. Leave to sit for 20 minutes.
• 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.
• 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.
• 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