Lemon Chicken Noodle Salad Recipe review

Original recipe: www.taste.com.au

Recipe: Lemon Chicken Noodle Salad for 4 People

Preparation Time: 20 minutes

Ingredients:

- 2 skinless chicken breasts

- 200g rice vermicelli noodles

- 1 cucumber, thinly sliced

- 1 red capsicum, thinly sliced

- 1 red onion, thinly sliced

- 2 lemons, juiced and zested

- 1/4 cup fresh mint leaves

- 1/4 cup fresh coriander leaves

- 1/4 cup fresh basil leaves

- 2 tablespoons extra virgin olive oil

- Salt and black pepper to taste

Instructions:

1. Marinate the chicken breasts with the juice and zest of one lemon, a dash of olive oil, and season with salt and black pepper. Allow it to rest for at least 10 minutes.

2. Heat a grill or grill pan to high heat. Grill the chicken breasts for about 5-7 minutes per side, or until cooked through and slightly charred. Set aside to rest for a few minutes, then slice into thin strips.

3. Cook the rice vermicelli noodles according to the package instructions, then rinse with cold water and drain.

4. In a large bowl, combine the cooked noodles, sliced chicken, cucumber, red capsicum, and red onion.

5. Toss the salad with the juice of the remaining lemon, extra virgin olive oil, fresh mint, coriander, and basil leaves. Adjust the seasoning with salt and black pepper to taste.

6. Serve immediately, and savour the zesty, herbaceous goodness of your Lemon Chicken Noodle Salad.

Suggested Side Dishes:

- A light garlic bread or toasted baguette slices

Equipment Needed:

- Grill or grill pan

- Large mixing bowl

- Tongs

Common Mistakes and Points of Care:

- Don't overcook the chicken; it should be tender and juicy, not dry.

- Rinse the cooked noodles with cold water to stop the cooking process and maintain their texture.

- Be generous with the fresh herbs; they bring an essential burst of flavour and colour to the dish.

- Adjust the lemon juice and olive oil to your taste; you want the salad to be bright and zesty but not overpowering.