Banish your weeknight dinner blahs with this (practically no-cook!) Thai-inspired salad
by Lindsay Evans
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Weeknight dinners getting you down? We know how that feels. Getting into a meal-time rut can mean the same old meals, each and every week. But don't fret, we've got your back. We suggest pushing yourself out of your comfort zone and trying something new and exciting -- something that will get your tastebuds roaring and get you out of that rut. Here, we've created a sensational (and practically no-cook!) dinner recipe that packs a real flavour punch. We've simply combined tender rice noodles with cooked shredded chicken breast, carrots, red pepper, snow peas and cucumber, and then tossed it all with a light and fragrant Thai-style vinaigrette. Not only will you're taste buds thank you, but you'll be reminded you of when you hung out in Thailand. Feeling inspired?
4 oz thin rice noodles
2 cups cooked shredded or cubed chicken breast
1 carrot, peeled and julienned
1 red pepper, peeled and julienned
1 cucumber, skin peeled and sliced into half moons
1 cup snow peas, trimmed
2 tbsp freshly chopped cilantro
2 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
1 tbsp brown sugar
1/2 tsp Asian chill sauce or sweet chill sauce
Cook noodles according to package directions until al dente. Drain, run under cool water to stop the cooking process and drain well again.
In a small bowl, whisk together sesame oil, soy sauce, lime juice, brown sugar and Asian chili sauce. Set aside.
Combine cooked noodles, chicken, carrot, red pepper, cucumber, snow peas and cilantro in a large serving bowl. Drizzle with half of dressing and toss to coat well. Drizzle with more dressing if you like and sprinkle with sesame seeds.