Glass Noodle Salad with Chicken

Serves 4-6 Prep Time 30 minutes   Rated:

I fondly recall the summers of my children's youth as a time of relaxed salad dinners, (that still had to fill them up), the kids being a little quiet at dinner time due to long days swimming and plenty of sun, and then fairly early evenings in front of the very early Survivor shows, with some ice cream later if they were still awake.

This is one of those salads. It does plenty of duty as a filler upper and add more of everything if you need it. I am lucky enough to have most of these herbs growing fresh, so it also comes in quite cheaply. If you haven't jumped onto your Insider Club 25% off discount on your smart garden, the fantastic Urbotanica yet, you have a few days left to do so. We know you will love saving nearly the price of your IC membership in one big discount! Free trial still on!

Aaah, the halcyon days!

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Need

Do

1  

To make the dressing, place all ingredients, except shallots into the Thermomix bowl. Blend 10 sec/speed 8. Add shallots and combine 5 sec/speed 7.

2  

Prepare all salad ingredients and place into a large bowl.

3  

Soften rice noodles in boiling water or follow package instructions. They need to become white, (no longer see through) and pliable.

4  

Pour 1/2 dressing over the shredded chicken and stir to combine.

5  

In a large bowl combine all salad ingredients, chicken and noodles and the remaining dressing. Garnish with extra herb leaves you have on hand or in your Urbotanica.

6  

This salad will stay very edible for up to 3 days in the fridge, even with the dressing on board.

Served with

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