Grilled chicken with Asian slaw & noodles recipe

Ingredients

• 100 g rice vermicelli noodles
• oil spray
• 200 g chicken breast fillet, cut into thick strips

• 200 g low-fat plain yoghurt
• 2 tablespoons chopped fresh coriander
• 2 teaspoons lime juice
• 1 tablespoon sesame oil
• 2 teaspoons reduced-salt tamari or soy sauce
• 2 teaspoons honey
• Pinch of ground ginger

• 1 medium carrot, grated
• 50 g green cabbage, shredded
• 50 g red cabbage, shredded
• 2 spring onions, thinly sliced
• ½ medium red pepper, seeds removed and thinly sliced
• 1 medium mango, peeled and flesh sliced
• 25 g sultanas
• 2 tablespoons chopped fresh mint

1. Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool.
2. Heat a large non-stick frying pan over medium heat and spray lightly with oil spray. Add the chicken strips and cook for 3–4 minutes each side or until cooked through. Transfer to a plate and set aside to rest.
3. To make the yoghurt lime dressing, whisk the yoghurt, coriander, lime juice, sesame oil, tamari or soy sauce, honey and ginger in a small bowl.
4. To make the Asian slaw, place the carrot, green cabbage, red cabbage, spring onion, pepper, mango, sultanas and mint in a large bowl. Add the noodles. Drizzle over half of the dressing and toss gently to combine.
5. To serve, place the Asian slaw on two serving plates. Top with the chicken and drizzle over the remaining dressing.