CHICKEN & ASPARAGUS SATAY NOODLE SALAD

Heat a large frying pan with oil. Season the chicken thighs with salt and pepper. 

Place the chicken thighs into the pan. Cook for 5 minutes. After 5 minutes add in the chopped garlic and the juice of one lime. Cook the chicken for a further 15-20 minutes turning at intervals.  

When the chicken is cooked remove from the heat and set aside.  

Snap off the woody ends from the asparagus. 

Heat a pot with water and bring to the boil. Cook the asparagus for 2-3 minutes, using a slotted spoon remove the asparagus from the water and place into a bowl full of cold iced water. 

In the same water as used to cook the asparagus cook the edamame beans for 5 minutes. Again, using a slotted spoon remove the edamame beans from the water & set aside. Cook the hokkien noodles in the same water as used previous. Cook the noodles in accordance with the instruction on the packet. Drain & set-aside. 

To make the dressing add all the ingredients into blender and blitz till smooth. 

To assemble the salad layer up the noodles, edamame beans, asparagus, cucumber and mesclun. Drizzle over the dressing, slice the chicken. Garnish with fresh mint coriander and chilli. 

ASPARAGUS

A springtime favourite and super versatile too, asparagus is considered a culinary delight for New Zealanders up and down the country.

• wb_sunny Sept – Dec
• grass Chertsey
• check Good source of Folate
• check Source of Niacin (Vitamin B3) & Potassium
• check Source of Vitamin C, Riboflavin (Vitamin B2) & Thiamin (Vitamin B1)

VALUE MESCLUN

• wb_sunny Available All Year Round
• grass Gisborne
• tag_faces Gluten Free
• check No Additives or Preservatives

Chicken

• 4 skinless boneless chicken thighs
• 1 lime
• 2 garlic cloves, crushed
• Salt & pepper

Salad

• 1 bunch LeaderBrand Asparagus
• 1 bag Mesclun
• 1 cup edamame
• ¼ cucumber
• 200g hokkien noodles 
• Mint leaves  
• Coriander 
• 1 red chilli, thinly sliced (optional)

Satay Dressing

• 100g Peanut butter 
• 1 tbsp rice wine vinegar  
• 1.5 tbsp honey  
• Juice 1 small lime 
• 1 tsp sesame oil 
• 1 clove garlic 
• 1 tsp grated ginger 
• 1 tsp siracha