Thai Chicken Salad

Serves 4-6

1 cooked or BBQ chicken; skinned, boned and shredded
200g thin rice noodles
200g snow peas, topped and tailed
200g green beans, topped and tailed and cut in half
4 spring onions, thinly sliced
250g punnet cherry tomatoes, halved
2 cups Thai basil leaves
2 cups mint leaves
Juice of 2 limes
2 tbsp grated palm sugar (or brown sugar)
3 tbsp fish sauce
3 tbsp sweet chilli sauce
2 long red chillies, finely chopped
2 tbsp chopped peanuts (optional)

Soak the rice noodles in boiling water for 4 minutes to soften. Drain, refresh in cold water and place in a bowl.

Blanch snow peas and beans in boiling water for 2 minutes until just tender. Drain, refresh in cold water, then add to the bowl of noodles with the spring onions, cherry tomatoes, herbs and chicken.

In a separate bowl combine lime juice, sugar, fish sauce,sweet chilli sauce and chillies.

Drizzle sauce over salad, toss to combine, and serve garnished with chopped peanuts (optional).

This recipe was also published in the November 2014 edition of Border Crossings, the magazine of LCA International Mission.