Asian Chicken Salad


  1. Toast the noodles in an oven toaster for 3 minutes or until crispy. Break the noodles into pieces and set aside.
  2. Place the polonchay, cucumber, carrots, chicken and cilantro leaves in a large serving bowl. Toss to combine ingredients.
  3. Drizzle vinaigrette over the salad and toss to coat, just before serving. Top with peanuts and noodles.

Makes 4-6 servings.