Chicken Noodle Salad

It’s a fresh flavour bomb that’s got it all: crunch, texture, nutrition. Get a good dose of veggies and protein in this delightful dish.
DinnerLunchboxSalads
15 min prep
25 min cook
6 serves
2 serves of veg
  • 600g chicken breast, without skin, cut into large pieces
  • 200g rice vermicelli noodles
  • 1 medium carrot, julienned (cut into long thin strips)
  • 1 medium Lebanese cucumber, seeds removed, julienned
  • 1 medium red capsicum, finely sliced
  • 200g Chinese cabbage, finely shredded (approx. 2 ½ cups)
  • 3 spring onions, finely sliced
  • 1 cup bean sprouts
  • 1 large red chilli, deseeded and finely sliced
  • ½ cup coriander leaves, packed
  • ½ cup mint leaves, packed

Dressing:

  • 1/3 cup lime juice
  • 3 tsp sesame oil
  • 3 tsp fish sauce
  • 2 garlic cloves, crushed
  • 2 tsp ginger, finely grated

To serve:

  • 1/3 cup unsalted peanuts, chopped
  1. To poach the chicken, place the chicken in a large saucepan and cover with water. Bring to the boil, then reduce to a simmer. Cover and gently simmer over a very low heat for 10 minutes. Remove from the heat and leave the chicken in the poaching liquid for 10 minutes. Remove the chicken from the saucepan and shred using two forks. Cover the shredded chicken and refrigerate until needed.
  2. Place the rice vermicelli noodles in a large heatproof bowl. Pour over enough boiling water to cover the noodles. Let them soak for about 5 minutes, or until soft. Drain the noodles, rinse under cold water to stop the cooking process, and drain any excess water again thoroughly.
  3. To make the dressing, combine the lime juice, sesame oil, fish sauce, crushed garlic and finely grated ginger in a small bowl.
  4. To make the salad, combine noodles, chicken, carrot, cucumber, capsicum, Chinese cabbage, spring onions, bean sprouts, finely sliced red chilli, coriander leaves and mint leaves in a large bowl. Toss well to combine all ingredients.
  5. Add the dressing to the prepared salad and toss to combine.
  6. To serve, divide the chicken noodle salad among six plates and top each with the chopped unsalted peanuts.

Serving Suggestion: If you have leftover roast chicken breast, tofu or cooked prawns, these ingredients are a great alternative protein option to this salad. Simply skip poaching the chicken in step 1 and add your protein of choice to the salad in step 3.

Adapt this recipe to suit your preferences or what you have available. For example, replace the Chinese cabbage with green or red cabbage, or replace the mint and coriander leaves with other herbs.

Storage: This salad can be stored in an airtight container in the fridge for up to 3 days.

Kids in the kitchen tips: Depending on your child’s age and skill, they can help with measuring \ingredients for the dressing and combining the salad.

 

 

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 319g Per serving Per 100g
Energy (kJ) 1395 438
Fat (g) 8.0 2.5
Saturated fat (g) 1.6 0.5
Carbohydrates (g) 32.7 10.3
Sugars (g) 5.4 1.7
Fibre (g) 5.2 1.6
Protein (g) 27.2 8.6
Sodium (mg) 315.8 99.1

Acknowledgement

Recipe originally developed in conjunction with Nutrition Australia Qld.

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