Chicken noodle salad
Serves 4
Easy
Prep:
Cheer up a chicken salad by adding fresh mint, crunchy cucumber and rice noodles for a simple side dish you can make in a flash
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- 250g pack thin rice noodle
- 2 cooked skinless chicken breastsshredded
- ½ cucumberhalved and sliced
- 3 spring onionssliced
- 1 red chillifinely chopped
- 4 tbsp soy or fish sauce
- zest and juice 1 lime
- 2 tsp sugar
- 20g pack mintleaves only, roughly chopped
Nutrition: per serving
- kcal320
- fat2glow
- saturates1g
- carbs56g
- sugars5g
- fibre0g
- protein22g
- salt2.83g
Method
step 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.
step 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.
