September 19, 2018
Salads, Main Dish Salad, Vegetable Salad,
Fish/Seafood Salad, Meat Salad, Poultry, Chicken, Shellfish, Shrimp, Vegetables, Spinach, Australian, Quick Meals, Entertaining, Weeknight Meals, Grilling (Outdoor), Stove Top, No Eggs, Non-Dairy, Fresh Tomatoes, Boneless Pieces more
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"From one of our national supermarkets and their free monthly magazine December '17."
Place garlic and olive oil in a small pan and cook over medium heat until soft and garlic is slightly brown.
Remove from heat and add ground coriander, pepper and chilli and stir to combine and then pour into a large bowl and then add lime juice, sauce and sugar and mix and stir to combine and then set aside.
Preheat a barbecue chargrill pan.
Lightly oil chicken and cook over medium heat for 3 to 4 minutes each side or until cooked through and then set aside for 5 minutes and then slice.
Meanwhile toss prawns in a little oil and barbecue to chargrill over medium heat for 2 to 2 minutes each side or until cooked through.
Transfer cooked chicken and prawns to the bowl and too to coat with the marinade and let stand for a few minutes.
Meanwhile, cook rice noodles according to packet instructions.
Place shallot and tomato into the bowl with the chicken and prawns.
Add spinach, onion and noodles and toss gently to combine.
Pile salad onto a serving plate and garnish with fried shallots and coriander leaves and serve immediately.
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