A colourful salad, perfect for any season, full of creamy crunchiness. This is the second recipe in my 20 Minute Tuesday Series - check out the video below (I have to talk and everything!!) I can’t believe it’s March already! Last week the kids were off school for two days due to the snow, and this week I’m thinking about what I’m going to grow in the garden (time to get those early seeds sown!). I’ve got to admit, I’m not naturally green fingered. In fact my mother-in-law waters our plants when she comes round, because she knows I’ve invariably forgotten. Flowers, house plants and keeping the lawn looking good aren’t my thing. But give me food? Homegrown food-giving plants? - and I’ll look after them like a newborn baby.
In the past I’ve grown potatoes, garlic, spring onions, salad leaves, all manner of herbs, carrots, berries and tomatoes. I’ve also grown lots and lots of chillies. That was back when I had a conservatory to start everything off in. Now we’ve removed the conservatory and extended the kitchen (did you see our kitchen reveal last year?) I’m not quite sure what I’m going to do. Chris has built me a raised bed, so there’ll definitely be some food growing, but I think I need to portion off a little corner of the kitchen to start my seedlings growing. I can’t wait to get some chillies planted. I always plant a few varieties in the spring, and end up with tons of chillies that I use mid-summer through to Autumn. At that point we start making this salad and the dressing that goes with it in copious amounts. We also make chilli jam, chilli powder and chilli flakes. You can probably guess, we like chillies quite a lot in our house. If you came over to ours for tea, the most common thing you’re likely to see in the middle of our dinner table - in place of the salt and pepper - is a little plate with chopped chillies, chopped spring onions/scallions and maybe a bit of grated cheese. Perfect with pasta, potatoes, salads, chilli-con-carne, soups, stews….the list is endless
So, the first chilli of the season? Eeek! So so so hot. Burn-your-mouth-so-you-can’t-taste-anything-else hot. Accidentally touch your eye four hours after chopping it (following at least a couple of hand washes) and yelping as your eye immediately starts watering, and you can’t see anything out of it for another hour hot. I have to revert back to shop-bought chillies, or wait till later in the season for the chillies in this recipe. Check out the video here: This is a great dish to use up leftover roast chicken – although, for me, It’s good enough to warrant cooking the chicken especially. The addition of noodles also means it’s filling enough to have for dinner. Make sure you use cabbage that’s been finely chopped. A mild, leafy green cabbage is best so it doesn’t overpower everything else. I love the Cajun flavours and if your like me and this really hits the spot then your should try my CAJUN CHICKEN WITH CORIANDER AND LIME RICE recipe too. Will you be growing your own food this Spring and Summer? I’d love to hear! This is an updated post, first published in 2014. Check out the old pic…..????
Chicken Noodle Salad with Creamy Chilli Lime Dressing Recipe:
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