Chicken Noodle Salad

Method

1. Place the chicken breasts in a single layer in the bottom of a pot or frying pan. Season them with salt and pepper and garlic. Pour over enough water to cover the chicken by about 3 centimetres.
2. Bring the pot of water to the boil, and then reduce it to a simmer. Place a lid on the pot or frying pan and let it simmer until the chicken is cooked. It should take about 10–15 minutes, depending on thickness.
3. Once the chicken is cooked, remove the pot from the heat and leave the chicken in the liquid for another 5 minutes, before removing it from the liquid to cool. Once cool, shred the chicken and reserve.
4. Meanwhile, cook the rice vermicelli noodles according to the instructions on the package.
5. In a small jar with a lid, add the sweet chilli sauce, ginger, lemon juice and soy sauce. Put the lid on the jar and shake well. If you don’t have a jar, you can mix all of the ingredients in a bowl.
6. Drain the vermicelli and mix together with the cucumber, iceberg lettuce, capsicum, carrots, spring onions, shredded chicken and dressing. Serve with fresh mint, if desired.