Warm chicken noodle salad

Warm chicken noodle salad

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(3 ratings)

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Cooking time

Prep: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 2

This salad is a great way to use leftovers and its tangy lemony flavours are certain to impress

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
577
protein
40g
carbs
28g
fat
35g
saturates
6g
fibre
2g
sugar
0g
salt
0.4g

Ingredients

  • 50g bundle of rice noodles (we used Sharwood's Thai stir-fry noodles)
  • 100g sugar snap peas, halved lengthways
  • 1 small red pepper, seeded and thinly sliced
  • handful fresh basil
  • 2 cooked chicken breasts

For the dressing

  • 3 tbsp olive oil
  • finely grated zest and juice of ½ lemon
  • 1 heaped tbsp mayonnaise

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Method

  1. Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
  2. Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
  3. To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

Recipe from Good Food magazine, August 2004

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Comments

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mrsljpowell's picture
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I liked this but my husband thought the basil was a bit strange and out of place. The dressing is lovely

s_coyne's picture
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Have to disagree with Liza - made half quantities for myself and the missus - both absolutely adored this. Will definitely make this again.

lizarimmer's picture
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This was nice, not fantastic. We had to use considerably more dressing to get it the way we liked it, and we also stir fried the red peppers and sugar snap peas with some thinly sliced carrot.

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