Ingredients
500g packet Chicken Breast Steaks - Lemon and Herb
315g packet Thai Style Salad Kit
100g Chinese cabbage, shredded (about 2 cups)
150g snow peas, shredded
1/2 cup fresh coriander leaves, plus extra to garnish
100g packet crispy noodles
Method
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Heat a lightly oiled, barbecue grill plate over medium to high heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked. Remove.
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Meanwhile, to make salad, place salad kit in a large bowl, and reserve dressing. Add cabbage, snow peas and coriander. Toss to combine.
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Just before serving, add noodles and dressing to the salad. Toss well. Transfer to a serving plate. Top with chicken. Garnish with coriander leaves. Serve with lime wedges (optional).