Minty Asian chicken salad

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• 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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• pixieboots

  09 June 2010

  pixieboots rated and commented on this recipe

  

  This was a great salad I will definitely make it again. really really easy to make.

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• Matt

  17 January 2013

  Matt commented on this recipe

  Rice noodles can be problematic and have a tendancy to stick together. Any other kind of noodle would be fin for this, possibly with the exception of udon.

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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, sugar 5g, salt 2.83 g

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