Chicken salads are a great way to finish up any leftover chicken. You can take the salads to work for lunch, or make yourself a simple dinner.
- 50gr noodles
- 1 cooked drumstick, cooled
- 1 shallot onion
- 1/2 lime
- pinch of salt
- pinch of cayenne pepper
- 1 tsp sunflower oil
- 50gr Napa cabbage (the tops of the leaves)
- 1/2 cucumber, sliced
Serves 1 as part of the Budget Challenge
Cook the noodles. Drain, rinse with cold water and leave to cool fully.
Shred the meat from the drumstick.
Cut the onion into thin rings.
Combine the zest and juice of the lime with the salt, cayenne and oil. Toss the dressing with the onion and chicken shreds.
Place the cabbage, cucumber and noodles in a bowl. Top with the chicken salad and sprinkle some mint over the dish.