Chicken Noodle Salad with Spicy Peanut Dressing

Serves 6 Prep Time 20 minutes   Cook Time 20 minutes   Rated:

We do love fruit in our salads around here! This is another chicken dinner winner! Super easy to whip up, lovely and fresh and to be honest, most of it can be premade in advance and then just tossed together when you have a sec! I LOVE the dressing. I am not a big peanut fan (satay for example, is not my favourite unless we made it) but this dressing is so good. I actually didn't have any rice wine vinegar, but I think that is the flavour profile that would work best. I just used some apple cider vinegar I had. Think outside the recipe lovelies. No avocado? Leave it out, feel like shredded beef instead? Or no protein at all? Go for it.

Welcome summer. (Hello mango season!) Welcome lighter, easier eating.

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Place all dressing ingredients except boiling water into the Thermomix bowl and blend 20 sec/speed 10. Check the consistency, if you need to thin it out a little, add the boiling water and blend again. Remove from bowl and set aside. If you are going to prepare the shredded chicken, do so now without washing the Thermomix bowl.


Prepare the rice stick noodles according to package directions and cool them in running cold water. Dress them with 1/2 of the salad dressing and set aside.


To blanche the snow peas, bring a large pot of water to the boil and drop in the snow peas for about 30 seconds. Remove them when bright green and place them straight into iced water. Pat dry and slice lengthwise into thin strips.


Arrange all salad ingredients on a large platter, leaving the mango, avocado and snow peas until last. Finish off with sliced chillis and serve remaining dressing on the side (It isn't very pretty!)

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