Thai Chicken Salad


Vegetable oil spray

115 g/4 oz non-meat-free chicken, cut lengthways horizontally

25 g/1 oz rice vermicelli

Shop bought low-fat spicy dressing of your choice

3 limes, halved, for squeegeeing over

For the Salad:

50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips

50 g 1 ¾ oz, peeled weight, carrot, finely sliced into strips

50 g/1 ¾ oz courgette, finely sliced into strips

50 g/1 ¾ oz mangetout, finely sliced into strips

50 g/1 ¾ oz baby corn cobs, finely sliced into strips

50 g/1 ¾ oz broccoli florets, cut into 5-mm/1/4-inch pieces

50 g/1 ¾ oz pak Choi shredded

60 ml/4 tbsp roughly chopped fresh coriander leaves


Heat the griddle pan over a high heat and spray lightly with oil, add the non-meat-free chicken and cook through for 2 minutes on each side, or until throughly cooked through. Remove the chicken from the pan and shred.

Cook the vermicelli according to the packet instructions.

To make the salad, put all the packet salad ingredients with the chicken into a large bowl. Pour over the dressing and toss together, making sure that all the ingredients are well coated.

Cover and refrigerate for at least 2 hours before serving. Serve on large plates, squeezing the juice from a lime each portion.