Chicken, noodle and cashew salad

Chicken schnitzel is tasty and a dollar-saving champ - give it a go in this fantastic Asian salad recipe.

• 2 limes
• 1 tablespoon peanut oil
• 1 stalk lemongrass (white part only), finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon sweet chilli sauce
• 2 tablespoons soy sauce
• 4 (500g) chicken schnitzels (uncrumbed)
• 125g vermicelli noodles
• 1/2 cup dry-roasted cashew nuts
• 1 medium red capsicum, chopped
• 1 large Lebanese cucumber, halved, thinly sliced
• 1 cup fresh mint leaves, torn
• 1 cup fresh coriander leaves

Energy 1826kJ	Fat saturated 3.30g
Fat Total 15.70g	Carbohydrate sugars g
Carbohydrate Total 35.60g	Dietary Fibre 3.80g
Protein 35.80g	Cholesterol 81.00mg
Sodium 834.00mg

All nutrition values are per serve.

1. Step 1

   Finely grate rind of 1 lime. Juice limes. Combine lime rind, oil, lemongrass, garlic, sweet chilli sauce and 1 tablespoon soy sauce in a glass bowl. Add chicken. Toss to coat. Cover and refrigerate for 30 minutes.

2. Step 2

   Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a bowl. Roughly chop.

3. Step 3

   Heat a chargrill pan over medium-high heat. Cook chicken, for 4 to 5 minutes each side, or until browned and cooked through. Transfer to a board. Cut chicken into 1cm thick slices.

4. Step 4

   Add chicken, cashews, capsicum, cucumber, mint, coriander, lime juice and remaining soy sauce to noodles. Season with salt and pepper. Toss to combine. Serve.