Coconut chicken and rice noodle salad | Recipes | WW Australia

Ingredients

• 2 clove(s) Garlic, crushed
• 2 tsp Fresh ginger, finely grated
• 1 cup(s) Pure coconut water, (250ml)
• 0.25 cup(s) Light canned coconut milk, (60ml)
• 2 medium Skinless chicken breast, fat trimmed (buy 2 x 250g)
• 2 tbs Vinegar, (white)
• 2 tsp Caster sugar
• 0.25 tsp Salt
• 3 medium Carrot(s), cut into thin match sticks
• 200 g Paw paw or papaya, (green) cut into thin match sticks
• 200 g Dry rice noodles
• 2 cup(s) Bean sprouts, (180g)
• 120 g Cherry tomatoes, halved
• 1.5 cup(s) Fresh coriander
• 1.5 cup(s) Fresh mint