The sun is shining and I’m in salad mode. This chicken noodle slaw really hits the spot, full of vibrant colours, crunchy textures and a super flavoursome dressing. I used the classic KEEN’S Curry Powder for an instant easy flavour hit.

The curry powder is balanced out by coconut milk for creaminess and lime for acid plus a few other tricks. And don’t worry, you’re not opening a can of coconut milk to just use a couple of tablespoons. The remainder of the coconut milk is used to poach the chicken breast, so nothing goes to waste.

I love using soba noodles in this salad, they give it body and have a delicious flavour. The veggies are pretty interchangeable and you can really use what you have on hand,you just want thinly sliced, colourful, crunchy things. The cashews are another delight and always something I look forward to getting a bite of. Don’t eat chicken? Use tofu, tempeh or prawns.

Top Tips

• You can poach the chicken in advance, it’s the bit that takes the longest (just over 20 minutes). I usually start the chicken and then prepare everything else while it’s cooking.
• Rice noodles work well in this salad too. Cook according to packet directions.
• You can sub the cashews for almonds or peanuts but cashews are my favourite in this salad.
• It’s so important to taste the dressing and adjust acid (lime), salt (soy) and sugar (maple syrup) to your liking.

Serves 4

Ingredients

Chicken

1 Chicken breast

1 can of coconut milk (-2.5 Tbs that you’ll use in the dressing)

2 tsps soy sauce

Dressing

1 tsp lime zest, grated

1 tsp freshly grated ginger

1 Tbs soy sauce

1 Tbs sesame oil

Juice of ½ a lime

2.5 Tbs coconut milk

1.5 tsps KEEN’S Curry powder

1 tsp maple syrup

Salad

90g soba noodles

1.5 cups finely sliced red cabbage

2 cups finely sliced curly kale

1 cup julienned carrots

⅓ cup finely sliced spring onions

1/4 cup finely sliced mint leaves

½ a red chilli finely chopped (optional)

1/2 cup roasted cashews

Directions

Place the chicken breast in a small pot. Add the coconut milk, soy and enough water to just cover. Bring to a simmer. Simmer for 7 minutes, let stand in the coconut milk mix for ten minutes, covered. Remove and let rest for 5 minutes before shredding with a fork or your fingers.

Cook noodles according to packet directions. Drain and toss with a few drops of sesame oil to prevent clumping. Add to a bowl along with all the other salad ingredients (excluding 1.2 the cashews) and the chicken.

To make the dressing: mix all ingredients in a bowl until combined.

Drizzle over the dressing. Toss to combine. Scatter over the remaining cashews and serve with extra lime.

HH. x

Post sponsored by KEEN’S