Tuesday, 24 April 2012

Bang bang chicken salad

Prep time: 20 min
Cook time: 20 min
Serves: 4
Fancy a quick and healthy chicken salad for lunch? Lime juice, chilli, rice noodles and fresh coriander make this Freedom Foods recipe one of our favourites.


  • 100 ml chicken stock
  • 2.5 cm fresh ginger
  • 2 tbsp smooth peanut butter
  • 2 tbsp clear honey
  • 2 tbsp sesame oil
  • A pinch of dried red chilli flakes
  • Juice of half a limes
  • 350 g grilled or steamed chicken, preferably Freedom Food labelled, shredded
  • Half a cucumber, cut into ribbons
  • 1-2 carrot, cut into ribbons
  • 4 spring onions, sliced on the diagonal
  • 200 g rice noodles, cooked as per pack instructions
  • coriander, to garnish 


1. Pour the chicken stock into a saucepan, add the ginger and bring to the boil. Leave to cool for 15 minutes so the ginger infuses the stock.

2. Place the peanut butter, honey, sesame oil and chilli flakes in a mini processor or a screw topped jar with the infused chicken stock and process or shake well to mix together. Add the lime juice to taste.

3. Combine the chicken, cucumber, carrots, spring onions and rice noodles in a large bowl and pour over the dressing. Toss gently, then serve sprinkled with a few leaves of fresh coriander. 

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