Sweet chilli chicken and lime noodle salad with minted cucumber

Leftover roast chicken
Packet of dried noodles (cheap is fine, discard the 'flavouring'!)
Sweet chilli sauce
Lime juice
Olive oil
Mint jelly
Yoghurt
Sesame seeds (toasted) (opt)
Cucumber (sliced)
Cherry Toms (almost quartered to make a flower shape)


1. Cook noodles and drain, coat with olive oil and leave to cool.

2.  Slice leftover roast chicken thinly and coat with a sweet chilli dressing, I cheated and bought Asda's sweet chilli sauce (which is currently our favourite on the market - just the right amount of heat)

3. Mix some mint jelly with plain yoghurt and leave to stand.

4.  Pour a generous amount of lime juice onto the cooled noodles, a glug of olive oil and add sesame seeds if using - combine.

Presentation:

If you have a cooking ring, place in centre of plate and pack with noodles.  If you don't, a washed out cottage cheese pot with the bottom cut off will give you same results.  Pull the ring half-way up the noodle bed and then pile on chicken.

Arrange cucumber around the edge and pour on yoghurt.  Finish with tomatos and sprig of parsley/coriander (opt)