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Warm chicken noodle salad

Warm chicken noodle salad

A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • Serves 2

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

  • Easily doubled
Nutrition: per serving
HighlightNutrientUnit
kcal577
fat35g
saturates6g
carbs28g
sugars0g
fibre2g
protein40g
low insalt0.4g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
GIVING IT A TWIST

For extra crunch, add some baby corn or bean sprouts, or, a small knob of ginger, finely grated into the dressing, will give this salad real punch.

Goes well with

Recipe from Good Food magazine, August 2004

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Overall rating

A star rating of 4 out of 5.4 ratings
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