Asian Greens with chicken and crispy noodle salad

A great summer salad with a light and refreshing taste!

Ingredients
4 single chicken breast fillets
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 bunch baby pak choy, leaves separated, finely shredded
110g (2 cups) trimmed bean sprouts
1 bunch fresh coriander, leaves picked
1 bunch fresh mint, leaves picked
125ml (1/2 cup) sweet chilli sauce
2 tbs fresh lime juice
1 x 100g pkt Chang's Crunchy Noodles

Method
1. Bring a large deep frying pan of water to the boil over high heat. Add the chicken and reduce heat to medium-low. Simmer for 10 minutes or until cooked through. Drain. Transfer to a plate. Set aside for 10 minutes to cool slightly.

2. Meanwhile, combine the cucumber, baby pak choy, bean sprouts, coriander and mint in a large bowl. Whisk together the sweet chilli sauce and lime juice in a small jug.

3. Finely shred the chicken. Add the chicken and noodles to the cucumber mixture. Drizzle the dressing over the salad and toss until well combined.

Notes
If you want to save some time you can replace the chicken breast fillets with one of Woolworths Country Style Roast Chicken, skin and bones removed. Just leave out step 1.

To shred pak choy, roll up a few leaves at a time and thinly slice crossways.

If you have difficulty finding Pak Choy, any green asian vegetable will do. Bok Choy or Choy Sum. You could also substitute it for cabbage if you prefer.