Low-fat chicken and rice noodle salad

Cooking Salads Low-fat chicken and rice noodle salad

Expand your cooking repertoire in the kitchen with this healthy, easy-to-cook chicken noodle salad.

Lables: High protein Low fat Low kilojoule Lower gi Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Spray chicken with oil. Season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook chicken, for 6 to 7 minutes each side, or until browned and cooked through. Transfer to a plate. Cover, set aside for 5 minutes. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
  3. Place chicken, noodles, carrot, cucumber, wombok, mint, coriander and beansprouts in a bowl.
  4. Make dressing: Using a fork, whisk sweet chilli sauce, fish sauce, lime juice, soy sauce and garlic in a jug. Season with salt and pepper. Pour dressing over noodle mixture. Toss to combine. Serve.

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3 chicken breast fillets
Olive oil spray
200g Chang's rice vermicelli noodles
2 carrots, cut into thin matchsticks
2 Lebanese cucumbers, seeded, cut into thin matchsticks
1 1/2 cups shredded wombok
1 cup fresh mint leaves
1 cup fresh coriander leaves
1 cup beansprouts, trimmed
1/4 cup sweet chilli sauce
1 tsp fish sauce
2 tbsp lime juice
2 tsp soy sauce
1 garlic clove, crushed

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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