Salad with a splash

By Jan Cheshire
 
RECENTLY, I was wracking my brain to find a different but easy salad to take with me to the Woolamai Picnic Races.  I am not sure how this one cropped up, but I thought I had better try it out on Bert first.  Hooray, it was a great success! I don’t usually like salads with noodles, but this one is particularly tasty and, of course, very easy to make. 

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CHILLI CHICKEN NOODLE SALAD
Ingredients
500 grams of chicken thighs
1 jar of chilli jam, from supermarkets
1 packet of cellophane noodles (from the Asian section)
1 packet of bean sprouts from the vegie section
Coriander, parsley, and other herbs if you have them
1 Lebanese cucumber thinly sliced
Thai style salad dressing or make your own with olive oil, red wine vinegar, a splash or two of of soy sauce and a small chilli, de-seeded (optional)
 
Method

1. Cut the chicken thighs into manageable pieces.
2. Pierce them with a metal skewer.
3. Marinate them in the chilli jam, preferably overnight or for a few hours.
4. Heat the olive oil and char grill or pan fry the chicken turning often until cooked.
5. Plunge the noodles into boiling water for 2 minutes, drain and cool.
6. Wash the bean sprouts, herbs and any other salad items.
7. Mix all the salad ingredients into a bowl.
8. Add the cooled noodles and cooked chicken pieces and toss well.
9. To serve, pour over the Thai style dressing.
10. Garnish with coriander.

 
Enjoy!