Bang Bang Chicken Salad
Serves 4
Ingredients
8 chicken thighs
200g courgette veggie noodles
200g carrot or butternut veggie noodles
200g sugar snap peas
Handful coriander
150g almonds
1 avocado
1 cup edamame
3 tbsp tahini
2 tbsp almond butter
2 tbsp rice vinegar
1 lemon
4 garlic cloves
1 red chilli
3cm ginger
1 tbsp olive oil
4 tbsp water
1 tsp soy sauce
Method
Spiralise or julienne veggies into noodles and place into a bowl. Chop sugar snaps in half, roughly chop almonds and coriander and add to the bowl. Leave some almonds to sprinkle on top for garnish. Slice avocado and defrost edamame, add them both to the bowl and set aside. Finely dice ginger, garlic and chilli and place in a large pan with a drizzle of olive oil on low. Set some chilli aside for garnish with the almonds. Dice up the chicken into bite size pieces and add to the pan, turn up the heat to medium. Using tongs keep tossing the chicken so it’s well coated. Keep tossing the chicken every now and then so it doesn’t burn, turn down the heat if you need. To make the dressing, spoon tahini, almond butter, soy sauce, vinegar, squeeze lemon and whisk together. Pour half over the salad and combine using tongs. Serve the salad into individual bowls then when the chicken is finished cooking, add on top. Drizzle remainder of sauce, sprinkle on the garnish and serve.