Crispy Noodle Chicken Salad

Cook Time 15 minutes

Servings 6-8

Ingredients

2 cups shredded bbq chicken 

1 Chinese cabbage (wombok), about 6 heaped cups, shredded  

100g crispy noodles, or any fried crispy noodles, plus extra to serve

5 spring onion stalks (white and green tops), finely sliced on the diagonal

2 carrots, julienned 

1 cup bean sprouts 

½ cup coriander leaves, plus extra to serve

1 tbsp pickled ginger, finely chopped

100g almonds, toasted and slivered, plus extra to serve

1 tbsp sesame seeds, toasted

Dressing

4 tbsp white vinegar 

2 tbsp caster sugar

2 tbsp soy sauce

2 tsp sesame oil 

80ml olive oil

Method

In a small bowl, mix all of the dressing ingredients together. Taste and adjust seasoning if needed. Set side.

In a large mixing bowl, toss the cabbage, crispy noodles, spring onions, carrots, bean sprouts, coriander, almonds, ginger, sesame seeds and chicken together.

Pour the dressing over the salad and toss until evenly coated. Place into a serving dish and garnish with extra crispy noodles, coriander and sesame seeds.