Chicken Noodle Salad

I know a few of you have been eagerly awaiting this dish and I don’t want to cause any prolonged salivating so here it is!!  Upon presenting this to my babies this week they declared I was the best cook in the world and that I should be famous!  Well who can object to the opinion of my fiercest critics and who would’ve thought such a simple recipe would get such top marks.  You have to give it a go and see for yourself!

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Chicken Noodle Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Courses Lunch / Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Courses Lunch / Dinner
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 200oC.
  2. Mix the cashew nuts in the honey, place on a baking tray and bake in the oven for about 10 minutes, taking care not to burn them. Remove and set aside.
  3. If you have a spiraliser, spiralise the carrots and courgettes. (Alternatively you can cut them julienne style using a mandolin or food processor, or by hand, or use a vegetable peeler to create thin strips.)
  4. Mix these together with the edamame, beansprouts, spring onions and chicken.
  5. In a small bowl, mix together the peanut butter, coconut aminos, lime zest and juice and sesame oil and add enough water to create a smooth sauce.
  6. Sprinkle the honey baked nuts on top and dollop on some of the sauce.
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