Give classic chicken salad an Asian twist with beansprouts, pak choy and lime and sweet chilli dressing.


  • 4 single chicken breast fillets
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 bunch baby pak choy, leaves separated, finely shredded
  • 110g (2 cups) trimmed bean sprouts
  • 1 bunch fresh coriander, leaves picked
  • 1 bunch fresh mint, leaves picked
  • 125ml (1/2 cup) sweet chilli sauce
  • 2 tablespoons fresh lime juice
  • 1 x 100g pkt Chang's Crunchy Noodles


  1. Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.
  2. Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.
  3. Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined. Serve immediately.