Chicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

346 Calories per serving (8 Propoints)

Chicken & Soba Noodle Salad with Mango, Chilli, Lime and WatercressChicken & Soba Noodle Salad with Mango, Chilli, Lime and Watercress

Serves 4

  • 400g Cooked Chicken (Shredded)
  • 1 Red Chilli
  • Juice of 2 Limes
  • 1tsp Coriander
  • 200g Soba Noodles
  • 1tbsp Fish Sauce
  • 2tbsp Soy Sauce
  • 1 Garlic Cloves
  • 1cm Ginger
  • ½ tsp Caster Sugar
  • 1 Mango
  • 1 Red Pepper
  • 100g Watercress
  • 20g Peanuts
  1. Put the chicken in a bowl and add the chilli, juice of 1 lime ad half the coriander. Mix well
  2. Bring a large pan of water to the boil, add the soba noodles and simmer for 5 minutes. Drain.
  3. Mix the remaining lime juice with the fish sauce, soy sauce, garlic, ginger and sugar
  4. Stir in the noodles then add the mango, watercress and chicken and mix together
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Salmon Kachumber

10 ProPoints per serving

Salmon KachumberSalmon Kachumber

Serves 2

  • 100g Rice
  • 2 x 120g Salmon Fillets
  • 1 Lemon
  • 1tsp Cumin Seeds
  • 1 Red Onion
  • 1 Green Chilli
  • 2 Tomatoes
  • ¼ Cucumber
  • 1tsp Mint
  • 1tsp Coriander
  1. Cook the rice for 12 minutes
  2. Grate the zest over lemon over the salmon fillets and squeeze the juice over them. Sprinkle with cumin seeds
  3. Grill the salmon for 6-8 minutes
  4. Mix the tomatoes, chilli, onion mint and coriander. Season and add a squeeze of lemon juice
  5. Drain the rice before serving

Tuna Nicoise Salad

7 ProPoints

Tuna Nicoise SaladTuna Nicoise Salad

Serves 2

  • 2 tsp Olive Oil
  • 250g Baby New Potatoes
  • 150g Green Beans
  • 2 Skinless & Boneless Tuna Fillets
  • 1 Garlic Cloves
  • 2 tsp White Wine Vinegar
  • ½ tbsp. Dijon Mustard
  • 100g Cherry Tomatoes
  • 25g Pitted Black Olives
  1. Boil the kettle. Put the potatoes and beans and pour over the boiling water. Bring back to the boil and cook covered for 5-6 minutes
  2. Season and fry the salmon for a minute on each side. Remove from heat and flake
  3. Mix the garlic with the vinegar, mustard and olive oil.
  4. Drain the veg and toss in a bowl with the tomatoes and olive. Serve with the Salmon