Leftover chicken Thai style

Thai style chicken salad, using leftover chicken was the order of the day. What a tasty way to use leftover chicken (or stretching a pack of pre-cooked chicken) to make a wonderful meal.
We cooked dried noodles - following the instructions on the pack, and cooled them down with cold water. To this we added a selection of crunchy chopped salad vegetables - carrot, iceberg lettuce, red onion, red pepper and cucumber. There was also half a red chilli pepper lurking in the fridge, so we used that and added fresh coriander that we had planned for something else.
The salad was tossed in a lovely Thai dressing - you can buy one or make your own; here's our recipe which we love and keeps in the fridge for a couple of weeks. Make twice as much of this salad/dressing and enjoy in your lunch box the next day - your friends will be jealous!

Thai dressing

1 tablespoon of oil (we used sesame but use whatever you have)

teaspoon of honey

juice of half a lime (you could add some zest too if you wish)

coriander - I used a good sprinkle of dried as I had no fresh

half a red chilli - deseeded and chopped
salt (or a drop of fish sauce)

Finishing touch
add a sprinkle of toasted sesame seeds

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