Asian Chicken Salad with Cucumber and Cashews
- 3 tbsp Thai fish sauce
- 3 crushed garlic cloves
- 2 red chillies, chopped
- 2 tsp sugar
- 8 chicken thighs, bone and skin removed
- 2 tbsp oil
- For the Cucumber and Cashews
- 3 tbsp lime juice
- 3 tbsp sugar
- 200g rice noodles
- 2 cucumbers, thinly sliced
- Handful of mint leaves
- 3 sliced spring onions v2 tbsp crushed cashews
- Whisk the fish sauce, garlic, chillies, sugar and some pepper together, then pour half of this marinade over the chicken. Cover with film and marinate for 20 mins, and reserve the remaining marinade.
- Make the salad by adding the lime juice and sugar to the reserved marinade, and whisking together. Cook the noodles according to pack instructions, then toss into a bowl with the cucumber, mint, onions, cashews and the dressing. Fry the chicken for 4 mins on each side (or until cooked), then divide the salad between four plates, and top with the sliced chicken.
20 mins
4 serving