MANGO + RICE NOODLE SALAD WITH CREAMY SATAY SAUCE

MANGO + RICE NOODLE SALAD WITH CREAMY SATAY SAUCE Serves 5-6 GF|DF|RSF INGREDIENTS 2 x 500g pkts chicken tenderloins 2 cups vermicelli rice noodles 1 juicy mango peeled and diced 1/4 red cabbage finely chopped 1/2 cucumber diced 1 red capsicum diced 5 spring onions finely sliced Handful of Mixed greens to line each bowl or main serving bowl Large handful of fresh mint roughly chopped Slithered almonds to sprinkle on top 3 tbsp Coconut oil for cooking the chicken CREAMY SATAY DRESSING INGREDIENTS 1/2 cup almond butter 1/4 cup coconut milk (I like Ayam coconut milk) 3 tbsp coconut aminos - I use teriyaki coconut aminos Juice of 1/2 lime 1 tbsp fresh grated ginger 1 tbsp maple syrup 1 tsp minced garlic 1 tsp AVC METHOD 😋 Enjoy as a refreshing summer meal or alternatively omit the chicken for a lovely side dish to a main meal🙌🏼🥭

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add some coconut oil to a large skillet pan on medium heat. Add the chicken tenders and season well with salt and pepper. Cook until golden brown on each side and cooked through. Remove from the heat and set aside.

Step 2

2. Add your noodles to a large bowl and cover in boiled water. Leave for 2 minutes before draining. Use kitchen scissors to chop noodles into smaller portions.

Step 3

3. Dice the now cooled cooked chicken into small pieces

Step 4

4. Line a large salad bowl OR individual serving bowls with mixed leaves followed by cucumber, red cabbage, spring onions, red capsicum, noodles, mango, diced chicken and fresh herbs. Toss to combine.

Step 5

5. Add all of your dressing by ingredients to a Pyrex jug or similar container. Mix well to combine before adding some to each individual serving. Sprinkle your slithered almonds on top ready to serve

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