Rhubarb Gin Jug

Chicken Noodle Salad in Jars

Ballyknocken letter B

Makes 4 x 400ml jars

For the chicken
2 tsp Thai red curry paste
2 spring onions, sliced
¼ tsp ground turmeric
3 chicken breasts, roughly diced

For the dressing
1 spring onion, finely sliced
1 tsp honey
½ red chilli, chopped
250ml coconut milk
Juice of ½ lime

For the salad
2 medium egg noodle nests
40g baby spinach leaves
2 handfuls of rocket leaves, washed
100g sweetcorn
10 cherry tomatoes, halved

You’ll need 4 x 400ml jars

To prepare the chicken, heat a frying pan with a little oil, add the red curry paste and cook on a medium heat for 30 seconds before adding the spring onions and turmeric. Sauté for 3 minutes before adding the diced chicken and cook for 7 to 8 minutes, or until the chicken is golden and cooked, turning from time to time.
Take the chicken out and set aside to cool.
To make the dressing, use a saucepan to heat a little oil, add the spring onions and sauté until cooked but not brown. Add the.
Pour in the coconut milk, honey, chilli and simmer for 6 to 7 minutes, stirring from time to time. Season with a little salt and add the lime juice. Set aside.
Cook the noodle nests according to the manufacturer’s instructions. Rinse in cold water to cool.
To assemble the jars in layers, spoon some dressing into each jar first, then add the diced chicken.
Followed by some noodles, then baby spinach leaves and rocket leaves, followed by sweetcorn and finish by adding the tomato halves.
Ensure to pack forks and the extra dressing.
Place the lids on the jars securely

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map