Hoi Sin Chicken Salad

Cook Time 25 minutes

Servings 4

Ingredients

1 tbsp vegetable oil

4 chicken thighs, cut into quarters

⅓ cup hoisin sauce

1 Lebanese cucumber, julienned

1 carrot, julienned

1 avocado, sliced

3 wombok leaves (or any other cabbage of your choice), shredded

1 handful of fresh mint

1 handful of coriander leaves (optional)

150g crispy fried noodles

Dressing

Juice 1 lime

2 tbsp light soy sauce

2 tbsp caster sugar

1 tsp sesame oil

Method

Combine the chicken and hoisin sauce together. Put aside while salad is being prepared.

Whisk the dressing ingredients together.

In a large bowl toss combine the cucumber, carrot, avocado, wombok, mint and coriander.

Heat oil in a large pan over a medium to high heat. Add the chicken and fry for 2 - 3 minutes on each side or until cooked through.

Toss the dressing through the salad and arrange on a platter. Sprinkle over crispy noodles and top with cooked chicken. Serve.