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A large chicken, mango & noodle salad

Chicken, mango & noodle salad

A star rating of 4 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast

  • Gluten-free
Nutrition: Per serving
HighlightNutrientUnit
low inkcal424
low infat9g
saturates2g
carbs56g
sugars17g
fibre4g
protein27g
salt1.2g
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Ingredients

  • 200g vermicelli rice noodles (check it’s gluten-free, if needed)
  • 2 limes, juiced, plus wedges to serve (optional)
  • 1 tbsp fish sauce
  • 1 tbsp honey, plus 1 tsp
  • 1 tbsp toasted sesame oil
  • 320g leftover roast chicken, shredded
  • 2 ripe mangoes, stoned, peeled and cut into thin slices
  • 20g coriander, roughly chopped
  • 2 red chillies, seeds removed and thinly sliced

Method

  • STEP 1

    Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.

  • STEP 2

    Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.

Recipe from Good Food magazine, August 2022

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Overall rating

A star rating of 4 out of 5.2 ratings
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