COCONUT CHICKEN NOODLE SALADS

Coconut chicken noodle salads image

Layer up noodles, beans, tomatoes, spinach and chicken in jars to serve at a family picnic. These mini salads come with a tasty coconut and peanut dressing

Provided by Good Food team

Categories Lunch

Time 45m

Number Of Ingredients 9

Ingredients

2 small or 1 large chicken breast
3 slices ginger
1 stalk lemongrass
400ml coconut milk
150g egg noodles
1-2 tbsp peanut butter
handful green beans , trimmed and cut into lengths
12 cherry tomatoes , halved
2 handfuls baby spinach leaves

Steps:

Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.
Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.
Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or, for smaller children tip into bowls.

Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium