Minty Asian Chicken Salad
This refreshing and satisfying noodle salad is a perfect blend of flavors, textures, and colors. Tender rice noodles are combined with shredded chicken, crisp cucumber, and vibrant spring onions. The dish is finished with a zesty dressing made of soy or fish sauce, lime, and a touch of sugar, adding a burst of brightness to every bite. Enjoy this quick and easy recipe for a light and tasty meal that's sure to impress!
— Constant Cookbook
Ingredients
- 250g pack thin rice noodles
- 2 cooked skinless chicken breasts , shredded
- ½ cucumber , halved and sliced
- 3 spring onions , sliced
- 1 red chilli , finely chopped
- 4 tbsp soy or fish sauce
- zest and juice 1 lime
- 2 tsp sugar
- 20g pack mint , leaves only, roughly chopped
Instructions
- Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
- Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 320 calories
- Fat Content: 2 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 56 grams carbohydrates
- Sugar Content: 5 grams sugar
- Protein Content: 22 grams protein
- Sodium Content: 2.83 milligram of sodium
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