Name: Smoked chicken chow-mein salad with raspberry macadamia dressing
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 100 gram packet fried noodles; 1/2 cup (70g) roasted macadamias, chopped coarsely; 100 gram baby rocket leaves; 100 gram mizuna; 1 red onion (100g), sliced thinly; 1/2 cup firmly packed fresh flat-leaf parsley leaves; 1/2 cup firmly packed fresh mint leaves; 800 gram smoked chicken breast fillets, sliced thinly; Raspberry macadamia dressing; 2 clove garlic, crushed; 1/4 cup (60ml) raspberry vinegar; 1 tablespoon wholegrain mustard; 1/3 cup (80ml) macadamia oil

Ingredients

100 gram packet fried noodles

1/2 cup (70g) roasted macadamias, chopped coarsely

100 gram baby rocket leaves

100 gram mizuna

1 red onion (100g), sliced thinly

1/2 cup firmly packed fresh flat-leaf parsley leaves

1/2 cup firmly packed fresh mint leaves

800 gram smoked chicken breast fillets, sliced thinly

Raspberry macadamia dressing

2 clove garlic, crushed

1/4 cup (60ml) raspberry vinegar

1 tablespoon wholegrain mustard

1/3 cup (80ml) macadamia oil

Method

1.Combine ingredients for raspberry macadamia dressing in screw-top jar; shake well.

2.Combine salad ingredients in large bowl with dressing.

Fried “crisp” noodles, commonly used in chow mein and sang choy bow, are deep-fried wheat noodles found on supermarket shelves packaged in 50g or 100g lots.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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