Refreshing and light – great for spring.

Ingredients

• 1 double smoked chicken breast, skin removed
• ½ cucumber, halved and deseeded
• 4 spring onions, trimmed and shredded
• 2 avocadoes, halved, stoned and peeled
• ¼ cup baby mint and coriander leaves
• ½ cup sweet chilli sauce
• ¼ cup lime or lemon juice
• 300 grams Pad Thai rice noodles
• 8 peach halves (can be fresh or canned)
• sesame oil for pan frying
• grilled lime halves to accompany, optional

Method

1. Finley shred the smoked chicken, cucumber and spring onions. Carefully slice the avocado.
2. Toss with the herbs and chilli sauce and lime or lemon juice. Keep refrigerated
3. Cook the noodles in boiling salted water until tender and then drain well.
4. Pan fry the peach halves in a little sesame oil on both sides until hot and place on a bed of noodles on a serving plate. Top with the smoked chicken salad and serve with a grilled lime to accompany if wished.