650g chicken tenderloins
¾ cup Paul Newman’s Own Classic Asian Dressing
125g dried vermicelli rice noodles
¼ cup chopped unsalted roasted cashew nuts
1 cucumber, seeded and thinly sliced
1 small red onion, sliced
250g cherry tomatoes, halved
1 small red chilli, seeded and finely sliced
1/3 cup loosely packed mint leaves
1/3 cup loosely packed basil leaves
1/3 cup loosely packed coriander leaves
extra dressing, to serve

Serves 4 as main course
6 as entree

1. Place chicken in a bowl and pour over ¼ cup dressing. Stir to coat chicken. Let marinate 15 minutes, stirring occasionally.

2. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Let stand 2 to 5 minutes, or until tender. Drain and rinse under cold water, then drain and place in a bowl; add ¼ cup dressing and cashews. Toss to combine.

3. In a separate bowl, combine remaining ingredients.

4. Drain chicken and discard marinade. Grill or barbeque chicken until tender.

5. Divide noodles between 4 serving plates. Top with salad from step 3. Slice chicken and divide between plates. Drizzle with extra dressing.

Cook’s tip: Use beef fillet steaks or pork fillet instead of chicken.