Rice noodle, chicken and pineapple salad

Cooking Salads Rice noodle, chicken and pineapple salad

Quick to prepare, low in fat and super tasty - what could be better than this healthy chicken and rice noodle salad

Lables: High protein Low carb Low kilojoule Lower gi Gluten free Lactose free Wheat free
  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until just softened. Drain.
  2. Meanwhile, remove and discard skin and bones from chicken. Shred chicken.
  3. Place noodles, chicken, pineapple, lettuce, mint and dressing in a large bowl. Using tongs, toss until well combined. Serve with extra mint leaves.

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100g dried rice vermicelli noodles
1 large barbecue chicken
650g fresh pineapple, peeled, cored, diced
1 small iceberg lettuce, cored, thinly shredded
1 cup fresh mint leaves, shredded
3/4 cup Thai dressing
Extra mint leaves, to serve

Adv

Autors
Preparation time
25
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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