This is a great quick and easy midweek meal, can be made ahead of time if needed and is filled with loads of crispy vegetables.
Spiced Chicken Noodle Salad
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 5 1x
- Category: Salad
Ingredients
Scale
SALAD
- 400g chicken breast
- 100g rice noodles
- 1/4 chinese cabbage, finely shredded
- 1 carrot, julienned
- 1 red capsicum, cut into thin strips
- 1 cup been sprouts
- 1/2 cup mint, shredded
- 1/2 cup coriander, shredded
DRESSING
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce
- 1 small red chilli, finely chopped
Instructions
- Poach and shred chicken
- Prepare noodles, following packet directions
DRESSING
- In a jug place lime juice, sugar, fish sauce and chilli
- Stir until sugar dissolves
SALAD
- In a large bowl add chicken, noodles, cabbage, carrot, capsicum, sprouts, mint, corriander and dressing, toss to combine.
- Serve.
Notes
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4 comments
Yay, a recipe fit for the healthy, no artificial ingredients and made from whole foods. However, brown sugar is just processed white sugar with the molasses added back in (all these years I thought it was less processed) a good addition would be rapadura sugar (dried sugar cane juice) and check the label of the fish sauce for MSG. Thanks, will make this one on the weekend. Have a good one : ) x x
It was really delicious Narelle… I am learning slowly
Learning from each other inspires us both : )
Hi Kat. reading your chicken salad recipe it struck me as funny that we say, “Julienne the carrot; cut the capsicum into thin strips.” I am not criticising you – we all say the same thing. We’re a funny lot, us humans.