1. Put the rice noodles into a heatproof bowl. Pour on boiling water to cover generously and leave to soak for 5 minutes.
2. Meanwhile, remove the skin from the chicken and cut the flesh into fine strips. Place in a bowl, add the soy sauce and chili sauce, and toss to mix.
3. Drain the rice noodles, refresh under cold running water and drain thoroughly. Add to the chicken strips with the spring onions, sesame seeds and sesame oil. Toss well and season with salt and pepper to taste. Add the coriander leaves.
4. Either serve at once or pack into plastic tubs for lunchboxes.
Tips : These oriental - style salad is a tasty, satisfying alternative to a sandiwich
lunch. Either buy cooked chicken portions from the deli counter, or used chicken leftover from the Sunday roast.