Marcus Leach and his Chicken Noodle Salad
Chicken Noodle Salad with Wasabi and Ginger Dressing
There comes a time every year when, after a few false dawns, it genuinely feels like we have seen the back of Winter and can look forward to Spring. For me that moment this year has been these past few days as the sun has made a more regular appearance, the daffodils are in full bloom and the fields are full of new born lambs. It’s also at this time of year that I like to move away from the more hearty winter dishes and embrace lighter dishes, which often means salads.
On a personal level the change in weather has certainly made getting out on my bike a lot more enjoyable, and with a little less than seven weeks to go before I head off to Italy to take on the first of the three races for the Three Tours Challenge (https://www.3tourschallenge.com) it’s great to be able to cycle with the sun on my back. It’s also great to have made this salad up in advance knowing that when I come home from a long ride all I have to do is add the dressing and enjoy a nutritious meal straight away.
Ingredients (serves four)
500g chicken breast (can also use thigh fillets)
200g buckwheat noodles
200g Chinese leaf lettuce, finely shredded
2 large carrots, peeled into ribbons
1 red onion, thinly sliced
4 tomatoes, skin and seeds removed
15g black sesame seeds
For the dressing
- 6 tablespoons extra virgin avocado oil
- 6 tablespoons water
- 1 tablespoon wasabi
- Juice of half a lemon
- 3 inch piece of finely ginger grated
- 1 tablespoon of honey
1. Start by flattening the chicken breasts. To do this place them under cling film and use a rolling pin to bash them until they are thinner, this way they will cook quickly in a griddle pan.
2. Heat a griddle pan for five minutes on a high heat and add in the breasts. With them being thin they will only take a few minutes on each side, make sure you don’t overcook them else the meat dries out. Remove from the pan and set aside.
3. [endif]Meanwhile cut a cross in the bottom of the tomatoes, and cut out the stalk, and place into a pan of boiling water for fifteen seconds before transfering to a bowl of water with ice cubes in. Once they have cooled peel the skin off. Cut into quarters and use your thumb to push out all of the seeds and juice. Cut the quarters into small cubes.
4. Finely chop the Chinese leaf lettuce and red onion and use a peeler to ribbon the carrots, add both to a large bowl before thinly slicing the chicken and adding that in.
5. Add all of the dressing ingredients to a jar and shake vigorously until they are well mixed together.
6. Bring a pan of water to the boil and add the noodles, cook for two minutes until they are soft. Drain and add to the salad, along with the dressing and sesame seeds, and mix together thoroughly.