Chicken and Crunchy Noodle Salad

• 4 chicken breast fillets
• 500 g baby bok choy, shredded coarsely
• 250 g tomatoes, halved
• 50 g mushrooms, sliced thinly
• 14 cup coriander leaves
• 1 cup bean sprouts
• 3 onions, sliced
• 100 g crispy fried Chinese noodles
• 13 cup light soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons dry sherry

1. cook chicken, in batches, on a heated oiled grill plate (or grill or barbecue) until browned on both sides and cooked through.
2. stand for 5 minute slice thinly.
3. Meanwhile, make the dressing by combining bok choy, tomato, mushroom, corriander, sprouts and onion in a large bowl.
4. Combine nodles with chicken, bok choy mixture and dressing.
5. toss gently to combine.
6. SOY DRESSING.
7. Combine ingredients, mix well.

chicken, tomatoes, mushrooms, coriander leaves, bean sprouts, onions, noodles, soy sauce, sesame oil, sherry

Taken from www.food.com/recipe/chicken-and-crunchy-noodle-salad-176156 (may not work)