Marinated Chicken with Cucumber and Cashew Salad

1.5 lb. fillet chicken breast, cut into strips
Freshly ground black pepper
½ t salt
½ t cumin
½ t coriander
1.5 T lemon juice
½ t cayenne pepper (optional)
1 t garam masala
1 t grated ginger
1 T olive oil

For the salad
3 T lime juice
1 T sugar or honey
7 oz. rice noodles
2 cucumbers, thinly sliced
Small handful of mint
4 green onions sliced
2 T cashews, crushed

1. Make the marinade: Whisk together all the ingredients except the chicken.
2. Place the chicken into a bowl and pour over the marinade and refrigerate for at least 2 hours or overnight.
3. For the salad: Whisk together the lime juice and sugar.
4. Bring a saucepan of water to the boil and drop in the rice noodles. Cook for 2-3 minutes then drain and rinse under cold water.
5. Mix the drained noodles in a large bowl with the cucumber slices, mint, spring onions, cashews and dressing.
6. Chicken can be cooked on a hot grill, or in a pan until cooked through.
7. Serve alongside the salad.

4 Servings
Nutrition per serving:
Calories: 490
Fat: 11g
Cholesterol: 105mg
Sodium: 430mg
Carbohydrates: 52g
Protein: 43g