Quick chicken noodle salad

Cooking Salads Quick chicken noodle salad

Turn a leftover cooked chicken into this fast and fabulous Asian-style salad.

Lables: High protein Low fat Low kilojoule Low sugar Lower gi Lactose free Milk free Peanut free Sesame free Tree nut free
  1. Cook the noodles according to the packet instructions, then drain and refresh.
  2. Place the noodles, chicken, spring onion, cucumber, carrot, chilli, herbs and kaffir lime leaves in a bowl. Toss to combine. Place the lime juice, sugar, fish sauce and soy sauce in a separate bowl, and stir to combine.
  3. To serve, pour dressing over the salad and toss to combine.

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300g dried egg noodles
2 cups shredded cooked chicken, cooled
2 spring onions, shredded
1/2 cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 long red chilli, seeds removed, finely chopped
1 cup each mint and coriander leaves
2 kaffir lime leaves , finely shredded
Juice of 1 lime
1 tbsp each brown sugar, fish sauce and soy sauce

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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