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Thai-style chicken noodle salad with coconut & chilli dressing


Serves 4

Ready in about 25 minutes

200g dried rice noodles

4 cooked skinless and boneless chicken breasts, shredded

1 large carrot, peeled and finely shredded or julienned

1 cucumber, halved, deseeded and finely shredded or julienned

150g sugar snap peas, thinly sliced

8 spring onions, finely shredded or sliced

½ mango, peeled and very thinly sliced

Fresh coriander sprigs, to serve

For the dressing:

2 tbsp reduced-fat coconut milk

Juice of 3 limes

Pinch of sweetener

1 red chilli, deseeded and finely diced

1 tbsp fish sauce

2 tbsp light soy sauce

1 level tbsp sweet chilli sauce

1 Prepare the noodles according to the pack instructions. Drain, rinse under cold water and place in a wide mixing bowl.

2 Add the cooked chicken, carrot, cucumber, sugar snap peas, spring onions and mango to the bowl and toss to combine.

3 Whisk all the dressing ingredients together in a small bowl. Pour half over the salad and toss to mix well. Divide between 4 bowls, pour a quarter of the remaining dressing over each and scatter with a few coriander sprigs.

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About Slimming World

August/September’s Slimming World magazine is a real taste of summer sunshine! Kickstart your holiday slimdown with our easy weekday eating plan; share the success secrets of five amazing slimmers who between them have lost more than 30st; and brighten up your barbecue with our low-Syn recipes from around the world. Discover how to identify your craving culprits, survive the school holidays and get fit on foot. Plus beachwear you’ll actually want to wear! Download your issue now for a summer of slimming success.

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