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Poached Chicken Salad With Lime Noodles Recipe

Lyndey Milan's poached chicken salad with lime noodles

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  • 4 chicken breast fillets
  • 200ml white wine
  • 3cm piece root ginger, peeled and crushed
  • ½ bunch Vietnamese mint
  • ½ bunch coriander
  • 1 medium (120g) carrot
  • 2 green onions (green shallots)
  • 1 red capsicum
  • 250g bean thread noodles

Chilli Lime Dressing

  • 2 cloves garlic, crushed
  • 1 small red chilli, seeded, chopped finely
  • 2 tbsp rice vinegar
  • ½ cup (125ml) lime juice
  • 1/3 cup (80ml) peanut oil
  • 2 tbsp fish sauce
  • 1 tbsp caster sugar


  1. Place chicken breasts in a deep frying pan with wine, ginger and mint and coriander stalks (reserving leaves) and skin of lime (from the dressing).
  2. Add sufficient water to cover. Bring to the boil over high heat then reduce immediately and simmer for 20 minutes or until cooked through. Turn once. Cool in poaching liquid.
  3. Cut the carrot into long thin strips. Thinly slice the onions, capsicum and chicken.
  4. Place the noodles in a large heatproof bowl, cover with boiling water, stand only until tender. Drain.
  5. Chilli lime dressing: combine all ingredients in a screw-top jar and shake well.
  6. Combine dressing with leaves of herbs, carrot, green onions, capsicum and noodles. Top with sliced chicken to serve.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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