Chicken and Crunchy Noodle Salad

A low fat salad from women's weekly Crispy fried noodles are sold packaged already deep fried and ready to eat. They are sometimes labelled crunchy noodles

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  chicken breast fillets
• 500  g baby bok choy, shredded coarsely
• 250  g tomatoes, halved
• 50  g mushrooms, sliced thinly
• 1⁄4 cup coriander leaves
• 1  cup bean sprouts
• 3  onions, sliced
• 100  g  crispy  fried Chinese noodles

• SOY DRESSING

• 1⁄3 cup light soy sauce
• 1  teaspoon  sesame oil
• 2  tablespoons dry sherry

Directions

1. cook chicken, in batches, on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked through.
2. stand for 5 minute slice thinly.
3. Meanwhile, make the dressing by combining bok choy, tomato, mushroom, corriander, sprouts and onion in a large bowl.
4. Combine nodles with chicken, bok choy mixture and dressing.
5. toss gently to combine.
6. SOY DRESSING.
7. Combine ingredients, mix well.