Chicken noodle salad with turmeric-lime dressing

Light, simple and deceptively easy to make.

📝 Ingredients

• 2 skinless chicken breasts
• 250 gm brown rice noodles (see note)
• 2 green mangoes, cut into julienne on a mandolin
• 150 gm daikon, cut into julienne on a mandolin
• 1 cup (loosely packed) bean sprouts
• 2 red shallots, thinly sliced on a mandolin
• 2 cups (loosely packed) soft herbs such as mint, thai basil and coriander
• Coarsely chopped roasted cashew nuts, to serve
• Turmeric-lime dressing
• 100 ml lime juice, plus finely grated rind of 1 lime
• 40 gm roasted cashew nuts
• 20 gm fresh turmeric, coarsely chopped
• 4 makrut lime leaves, stems removed, torn
• 3 birdseye chillies, or to taste
• 3 garlic cloves
• 2 tbsp each fish sauce and coconut sugar

👨‍🍳 Instructions

1. 11.: Place chicken in a large saucepan, cover with cold water, bring to the boil and simmer until chicken is firm to the touch (8-10 minutes). Remove chicken from pan, reserving poaching liquid in saucepan, and refrigerate briefly to cool.
2. 22.: Meanwhile, for turmeric-lime dressing, process ingredients in a small food processor until smooth and season to taste.
3. 33.: Bring poaching liquid back to the boil, add noodles and cook until al dente (4-5 minutes). Drain, rinse under cold running water and drain again. Arrange on a platter with mango, daikon, bean sprouts and shallot. Shred chicken over the top, drizzle with dressing to taste and serve scattered with herbs and cashew nuts.