Shredded chicken noodle salad

Use left over chicken for this great salad

Serves 2

Kcal 518, Fibre 2g

• 1 nest rice noodles (approx. 75g)

• 1 lime, zested and juiced

• 1 tsp fish sauce

• 1 spring onion, finely sliced

• 3 tbsp fresh coriander, chopped

• ½ small red chilli, thinly sliced

• 50g sugar snap peas, halved lengthways

• 2 leftover chicken thighs, shredded (200g)

• 2 tbsp leftover coconut milk sauce

1. Place the rice noodles into a bowl and pour over boiling water according to packet instructions and leave to swell then drain.

2. Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Drizzle over 1-2 tbsp leftover coconut milk sauce and serve

Recipe from Tesco https://realfood.tesco.com/recipes/shredded-chicken-noodle-salad.html