Warm Thai chicken & noodle salad
A low fat, oriental-inspired salad - ideal for when you're in a real rush
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 - 35 mins
Cook 20 mins
Low-fat, Super healthy
- Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
- Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
- Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
- Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
Per serving
336 kcalories, protein 24g, carbohydrate 40g, fat 10 g, saturated fat 1g, fibre 2g, salt 1.7 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3071/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 - 35 mins
Cook 20 mins
Low-fat, Super healthy
Ingredients
- 2 large skinless chicken breasts
- 175g dried medium egg noodles
- 2 good handfuls of greens, such as Chinese leaf , finely shredded
- 2 carrots , cut into thin strips
- 8 spring onions , finely sliced
- 1 red pepper , seeded and finely sliced
- a handful of fresh coriander leaves
FOR THE DRESSING
- 1 red chilli , seeded and finely chopped
- 2 garlic cloves , finely chopped
- 1 tbsp root ginger , finely chopped
- 2 tbsp soy sauce
- juice of 1 lime
- 2 tbsp olive oil
Per serving
336 kcalories, protein 24g, carbohydrate 40g, fat 10 g, saturated fat 1g, fibre 2g, salt 1.7 g





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