Thai Chicken and Noodle Salad

Ingredients

• 2 small boneless, skinless chicken breasts
• grated rind and juice 1 lime
• 1 teaspoon oil
• 2 cloves garlic, sliced
• ¼ cucumber, halved lengthways and sliced
• 3 spring onions, sliced
• 75g/2¾oz fine beans, halved and blanched
• 2 tablespoons fresh coriander, chopped
• ½ red chilli, finely chopped
• 100g/3½oz noodles, cooked according to the pack instructions
• for the dressing:
• grated rind and juice 1 orange
• 1 teaspoon runny honey
• to serve:
• 15g/½oz unsalted cashew nuts, toasted and roughly chopped

Instructions

1. Place the chicken into a non-metallic dish, pour over the lime rind and juice and leave to marinate for at least 30 minutes.
2. Heat the oil in a non-stick frying pan, add the garlic and the chicken, discarding the soaking liquid.
3. Fry for 6-7 minutes until the chicken is cooked through.
4. Mix together the cucumber, spring onions, beans, coriander, chilli and noodles.
5. Combine the dressing ingredients and toss through the salad.
6. Spoon the salad onto 2 plates, slice the chicken and place on top.
7. Serve sprinkle with a few cashew nuts.