Spicy Chicken Salad With Cilantro, Mint and Noodles

A very simple and pure salad. The cilantro and mint complement each other, and the spicy chicken, beautifully. This dish would work equally well with shrimp, and the cilantro and mint could be substituted for a range of different herbs.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast

• For the marinade

• 1  garlic clove, finely chopped
• 1  teaspoon curry powder
• 1  tablespoon brown sugar
• 1  tablespoon soy sauce
• 1  tablespoon chili sauce
• 2  tablespoons fresh basil, chopped
• 2  tablespoons  vegetable oil

• For the dressing

• 1  tablespoon  balsamic vinegar
• 1  tablespoon soy sauce
• 1  teaspoon sugar
• 1  tablespoon chili sauce
• 4  tablespoons  vegetable oil

• For the salad

• 4  ounces  rice vermicelli
• 1  small red onion, very finely sliced
• 2  ounces cilantro
• 4  sprigs mint
• 1  red pepper, cut into fine strips
•  mixed salad green

Directions

1. Cut the chicken into 1in strips, and place in a large bowl. Combine the marinade ingredients and pour on to the chicken, and mix well. Allow to marinate for at least 30 minutes.
2. Preheat the broiler to high.
3. Place the chicken strips on a broiler tray and broil for 4-5 minutes without turning. When cooked, remove and cover with foil while you prepare the salad.
4. To make the dressing, stir together the dressing ingredients in a small bowl.
5. Place the rice vermicelli in a large bowl, and cover with boiling water. Leave until soft, about 10 minutes.
6. Place the sliced onion in iced water for 2-3 minutes, this will make it crisp, and mellow the flavour out a little. Drain both the vermicelli and onion well, and place in a large bowl.
7. Tear the cilantro and mint leaves away from the stalks, and add to the bowl along with the salad leaves and the red pepper.
8. To serve, add the chicken strips, the juices, and the dressing to the salad.
9. Toss gently with your hands, and divide onto plates, arranging in an attractive manner. Serve at once.