Asian Chicken salad is a family favourite in our nest, you can add or omit anything you like and it makes for the perfect dinner on a hot summers day.
You can serve the chicken on top, or with a bbq or roast chicken on the side, or leave it out all together for a vegetarian option. This also works well with fresh prawns.
There are a few different ways I make this so I’ve added different images to show the variations. The last image shows the salad without vermicelli or avocado and chicken on top.
1/4 of wombok or 1 bag of baby spinach leaves
400g of chicken breast or thigh fillet (pan fried)
1 carrot shredded
1 can of corn kernels
1 quartered and diced Lebanese cucumber
1 diced tomato
1/4 green capsicum sliced
100g packet of vermicelli noodles
1 stem of spring onion finely sliced
1 avocado sliced
1/3 cup of cashew nuts
1 teaspoon of sesame seeds
Chang’s salad dressing
Chang’s original fried noodles
A few coriander leaves
Add the vermicelli to a bowl, cover in hot water and after a few minutes drain well, snip roughly with kitchen scissors (5cm lengths) and set aside. If adding cooked chicken, pan fry & once cooked, drizzle in Chang’s noodle dressing and set aside.
To a large platter, start with a bed of either thinly sliced wombok or baby spinach leaves.
Add 1 shredded carrot, vermicelli, and drizzle in noodle sauce. Add the rest of the veggies in layers finishing with the avocado. Sprinkle over the spring onions, sesame seeds, cashews, crunchy noodles and coriander and generously drizzle with more dressing. If adding chicken on top rather than on the side, you can add before or after the spring onions etc, totally up to you. You can serve as is or or give it a mix with tongs.
This would be fantastic over Christmas, it’s quick and easy to assemble, the longest part is slicing everything up.
We enjoyed this tonight with a roast chicken and I’m most excited for the leftovers tomorrow, as the flavours infuse and enhance in the fridge overnight.