Leftover chicken noodle salad

Cooking Salads Leftover chicken noodle salad

Left-over chicken becomes the star of the show again in this vibrant and healthy Asian-style salad.

Lables: Low fat Low kilojoule Lower gi Fish free Lactose free Milk free Shellfish free
  1. Place noodles and snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Using a fork, separate noodles. Drain. Rinse under cold water. Drain. Transfer to a bowl.
  2. Add tomato, lettuce leaves, onion, chicken and cabbage. Drizzle with dressing. Toss gently to combine. Serve.

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440g hokkien noodles
100g snow peas, trimmed, thickly sliced
250g baby roma tomatoes, quartered
80g mixed lettuce leaves
3 green onions, sliced
2 cups shredded cooked chicken
2 cups shredded red cabbage
1/4 cup honey soy salad dressing

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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