Minty Asian chicken salad

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Good Food

3 ratings

Recipe by Good Food

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1. 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.
2. 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.

Per serving

320 kcalories, protein 22g, carbohydrate 56g, fat 2 g, saturated fat 1g, fibre 0g, salt 2.83 g

Latest comments and suggestions

• Debbie

  08 November 2007

  Debbie rated and commented on this recipe

  

  A great twist on a salad. Extremely quick to prepare and fresh tasting. I used medium egg noodles instead of rice noodles and replaced the sugar with canderel to make it even more healthy.

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• firstlunchthenwar

  03 April 2008

  firstlunchthenwar rated this recipe

  

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• Belkey

  14 May 2009

  Belkey rated and commented on this recipe

  

  I was really disappointed with this recipe, it was just a soggy mess.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Low-fat

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

Per serving

320 kcalories, protein 22g, carbohydrate 56g, fat 2 g, saturated fat 1g, fibre 0g, salt 2.83 g

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