Asian Chicken Salad

Asian Chicken Salad
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6 servings


150 grams vermicelli rice noodles
3/4 cup Ocean Spray® Craisins® dried cranberries
1/2 cup Ocean Spray® Ruby Red™ Grapefruit Fruit Drink
500 grams chicken breast, cooked and shredded
2 carrots, cut into fine sticks
1 cup sliced snow peas
1 cup bean sprouts
1/2 cup torn coriander leaves
2 spring onions, thinly sliced
1 tablespoon vegetable oil
2 teaspoons Thai curry paste
1/2 cup coconut milk
1 teaspoon soft brown sugar


Soak noodles in boiling water for 10 minutes, rinse under cold water and drain.

Combine Craisins® dried cranberries with Ruby Red™ Grapefruit drink and leave 20 minutes to plump.

Combine noodles, chicken, carrot, snow peas, bean sprouts, coriander, onions and Craisins® dried cranberries.

Heat oil in a pan, add curry paste and fry for 30 seconds. Add coconut milk and sugar and gently heat until sugar is dissolved. Cool slightly, pour over salad and gently toss.

Chef’s tip: The dressing combined with 1/2 cup Ocean Spray® Craisins® dried cranberries makes a really delicious stir fry sauce.

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Asian Chicken Salad

Asian Chicken Salad

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