Tamari and lime is one of my favourite flavour combinations; it’s simple, healthy and brightens up a meal with a delicious blend of salty, umami flavour and zesty citrus tones. This poached chicken noodle salad is really easy to prepare and is a tasty lunch or light dinner; as an added bonus it will keep well in the fridge for a few days so is perfect for taking in to work with you for a healthy packed lunch.
If you prefer, you can pan-fry the chicken but I love the delicate, juicy softness that well-poached chicken brings to this dish! (Poaching chicken is very easy and once you start cooking chicken by this method I know you will be hooked.) And gosh, the dressing really is so good; make a double-batch when you make the chicken noodle salad and you could use it later in the week over another salad or some grilled meat, fish or tofu for another easy meal.
Tamari and Lime Poached Chicken Noodle Salad
- 2 chicken breasts (150 grams each)
- 100 grams brown rice noodles
- 2 cups lettuce leaves of choice, firmly packed
- 1 zucchini
- 1 carrot
- 3 tbsp tahini
- 3 tbsp sesame oil
- 1 tbsp tamari
- 1 lime
- 2 spring onions
- Fresh mint or coriander for garnish (optional)
- Sesame seeds for garnish (optional)
- Set a medium-sized saucepan on the stove and fill with about 5-7 cm of water (you want enough to fully submerge the chicken) plus a pinch of salt. Bring the water to boil and gently add in the chicken breasts. Return to boil and then immediately reduce to a very low, slight simmer. Cover and leave to cook for approximately 12-15 minutes, depending on thickness. Once done, remove the chicken breasts from the poaching liquid** and allow to cool.
- While the chicken is cooking, prepare your rice noodles in accordance with the packet instructions (usually boiling for 5-10 minutes). Allow to cool.
- Finely chop the lettuce and spring onion, and grate the carrot and the zucchini.
- Prepare the salad dressing by combining the tahini, sesame oil, tamari and juice of the lime in a mug or small bowl and whisking together with a fork. Thin out the dressing using water, or unsweetened almond milk (for a creamier dressing). Taste test and adjust as necessary by adding a little extra of any of the ingredients that you prefer.
- Arrange the salads. Divide the lettuce, carrot, courgette and rice noodles between two bowls or containers. Slice or shred the chicken breasts as preferred and divide between the two serves. Drizzle over the dressing and finish by sprinkling over the chopped spring onion. Add sesame seeds and/or fresh herbs if you're using them.