Raid your fridge for any veggies and herbs you have and create your own flexible ‘leftover’ chicken salad recipe.

Performance Nutritionist, James Hudson has created his own satay dressing with a veg slaw, rice noodles and shredded chicken for a delicious and easy protein-packed meal. Feel free to change up your protein sources. This can also be served with rice, noodles or whatever you fancy!

Ingredients:

  • 500g Chicken Breast (Cooked)
  • 300g Rice Noodles (Cooked)
  • 250g White Cabbage
  • 50g Red Cabbage
  • 2 medium, whole Carrots
  • 1 whole, medium Red Pepper
  • 60 g Peanut Butter (Smooth)
  • 4 tablespoon(s) Rice Vinegar
  • 4 tablespoon(s) Soy sauce (light or dark)
  • 1 whole Lime
  • 4 Spring Onions
  • 30g Fresh Basil
  • 30g Maple Syrup
  • 2 tablespoon(s) Sesame Oil
  • 1 cup Fresh Coriander Leaves
  • 4g Ginger Puree
  • 4g Garlic Puree

Method:

Firstly, make the dressing by adding the rice vinegar, sesame oil, garlic puree, ginger puree, maple syrup, soy sauce, peanut butter and lime juice into a jar, giving it a good shake to combine.

Then, in a large bowl, use a box grater to grate your veggies. This can be any combination of what you have in the fridge, but here we have included half a small head of red and white cabbage, and carrots. Then, in a bowl add the cooked rice noodles, chopped herbs, chopped spring onions and diced red pepper.

Finally, add your choice of protein. Here, we have used leftover chicken that has been shredded. You could use cooked sliced chicken breast or thighs, or alternatively cooked prawns make another great option.

Toss this all together in the large bowl and drizzle over the dressing, mix and toss again to coat all of the ingredients. Either serve immediately or box into 4 portions as it eats really well cold too!

MACROS: 510 Kcal | 36g Carb | 47g Protein | 18g Fat