Minty Asian chicken salad

Minty Asian chicken salad

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(4 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 4

Cheer up a chicken salad, make it minty and then add some Asian flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
320
protein
22g
carbs
56g
fat
2g
saturates
1g
fibre
0g
sugar
5g
salt
2.83g

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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Method

  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.

Recipe from Good Food magazine, May 2006

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Comments

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forest1976's picture

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.

hellsdarkrose's picture
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This was a great salad I will definitely make it again.

really really easy to make.

eleanormayo's picture
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I was really disappointed with this recipe, it was just a soggy mess.

thorold's picture
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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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