A delicious ‘Thai’ style salad for lunch today - crispy chilli chicken with rice noodles, mango, cucumber, spring onion, coriander, sesame and cashew with extra chilli oil plus a peanut, lime, soy and honey dipping sauce.

Took less than 10 mins to make, tasted absolutely lovely, and inspired by a v kind gift of @rishrightuk chilli sauces, which totally made this dish 😍.

Ingredients and method below - can be eaten warm or cold.

Ingredients for 2:
6 mini chicken fillets
Bag of rice noodles
2 spring onions, sliced
1/4 cucumber, cut into chunks
1 mango, cut into chunks
Handful of cashews
2-4 teaspoons sesame seeds
Small bunch of coriander, sliced
@rishrightuk Fresh Qin Chilli Sauce
Salt

For the dressing:
Tablespoon smooth peanut butter
Dessertspoon runny honey
1 lime, juiced
Soy sauce - about a dessertspoon

Season and then pan fry your chicken in a good few teaspoons of chilli oil, while you slice and prepare your veg and mango.

Cook your rice noodles with a few extra teaspoons of chilli oil while you quickly whip up your dressing.

For your dressing, simply add all the ingredients into a small bowl and give everything a good stir.

Divide your chicken and rice noodles between two plates, garnish with the cashews, cucumber, spring onion, mango and coriander, plus extra lime slices.

Shake over some sesame seeds and then spoon on the dressing and extra chilli oil if you fancy it.

Recipe and photos by @lunch.and.life  – check out her full recipe on Instagram!