Chicken Noodle Salad with Creamy Chilli Lime Dressing
This Chicken Noodle Salad with Creamy Chilli Lime Dressing is a colourful summer salad to set your taste buds tingling. Awesome Chicken Salad with a Kick!
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: Dinner, Lunch
Cuisine: British, Cajun
Keyword: Chicken Recipes, summer lunch, Super Salads
250g(8.8 oz) dried fine egg noodles - or 420g (14.8 oz) cookedUse rice noodles for gluten-free
1head of spring greensleafy green cabbage, chopped into ribbons
1red peppersliced
1small cucumberpeeled, deseeded and sliced into half-moons
1small bunchcoriander (cilantro)roughly chopped
Dressing:
3tbspbuttermilk
2tbspsour cream
2tbspmayonnaise
2tbspchopped coriander/cilantro
juice of 1 small lime
½red chillifinely chopped
¼tspsalt
¼tspblack pepper
1small garlic clove peeled and crushed
Instructions
Preheat a griddle or frying pan to a high heat. Place the butterflied chicken breasts on a board and drizzle over the oil. Mix together the Cajun spice, pepper, and garlic salt, then sprinkle over the top and rub into the chicken on both sides.
Place the chicken on the griddle, and cook for around 7-9 minutes, turning once, until cooked all the way through. Remove and allow to rest.
Meanwhile, cook your noodles as per the pack instructions.
250 g (8.8 oz) dried fine egg noodles - or 420g (14.8 oz) cooked
Whilst the noodles are cooking, make your salad dressing by mixing all of the ingredients together in a small bowl until combined. Cover and place in the fridge whilst you prepare the rest of the salad.
2 tbsp sour cream, 2 tbsp mayonnaise, 2 tbsp chopped coriander/cilantro, juice of 1 small lime, 1/2 red chilli, 1/4 tsp salt, 1/4 tsp black pepper, 1 small garlic clove peeled and crushed, 3 tbsp buttermilk
When the noodles are cooked, drain them in a colander/sieve and rinse through with cold water until they’re completely cold. This will stop the cooking process and ensure your noodles don’t stick together.
Place the sliced spring greens, red pepper slices, and cucumber into a large serving bowl (or divide between four plates). Top with the cooked noodles.
1 head of spring greens, 1 red pepper, 1 small cucumber
Slice the chicken into strips and scatter on top of the salad, then drizzle a few tablespoons of the dressing over the top. Serve with the remaining salad dressing and a sprinkling of coriander.
1 small bunch coriander (cilantro)
Notes
You can make this salad up in advance, just keep the dressing separate until you’re ready to serve. The dressing can be kept in the fridge, covered for up to two days.Nutritional Information is per serving.