Salmon picnic platter
A combination of cooked and smoked salmon, hot-smoked salmon, stuffed eggs and cucumber, yogurt and dill salad makes the ideal al fresco sharer for friends
Coconut chicken noodle salads
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4
Skip to ingredients
- 2 small or 1 large chicken breast
- 3 slices ginger
- 1 stalk lemongrass
- 400ml coconut milk
- 150g egg noodles
- 1-2 tbsp peanut butter
- handful green beanstrimmed and cut into lengths
- 12 cherry tomatoeshalved
- 2 handfuls baby spinach leaves
Nutrition: Per serving
- kcal391
- fat20g
- saturates15g
- carbs32g
- sugars5g
- fibre4g
- protein17g
- salt0.6g
Method
step 1
Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.
step 2
Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.
step 3
Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or, for smaller children tip into bowls.
