Honey Soy Chicken Noodle Salad Recipe

Serves 4

Now that the weather is warming up, I am finding myself craving fresher and lighter options for lunch. This salad recipe is the perfect summer lunch option as it is not only delicious, but it is light and refreshing, and leaves you feeling super satisfied and nourished.

Ingredients:

• 150g of rice noodles
• 1 tablespoon of olive oil
• 6 chicken thighs, diced
• 80ml of honey
• 1/2 cup of gluten free soy sauce
• 3 teaspoons dried garlic
• 1 tablespoon coconut sriracha (can add more or less depending on your preferred spice level)
• 4 cups of fresh shredded coleslaw vegetables
• 1 lime

How To:

1. Pour boiling water over the rice noodles and set aside for 10 minutes, until they are completely softened.
2. Heat the olive oil in a nonstick frypan on high heat and add in the diced chicken thighs. Reduce to medium heat, and stirring occasionally, cook for 10-15 minutes, or until the chicken is cooked through.
3. In a small bowl, mix the honey, soy sauce, coconut sriracha and garlic until well combined.
4. Drain the water from the rice noodles. In a large bowl combine the shredded coleslaw vegetables, rice noodles, cooked chicken and honey soy dressing, and toss to mix and evenly coat all ingredients in the sauce.
5. Divide between 4 bowls and top with a squeeze of fresh lime. Enjoy!

Recipe created by:- Tabi May Life ©