Warm chicken noodle salad

Warm chicken noodle salad

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(4 ratings)

Prep: 15 mins - 20 mins


Serves 2
This salad is a great way to use leftovers and its tangy lemony flavours are certain to impress

Nutrition and extra info

  • Easily doubled

Nutrition: per serving

  • kcal577
  • fat35g
  • saturates6g
  • carbs28g
  • sugars0g
  • fibre2g
  • protein40g
  • salt0.4g


  • 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



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 2 cooked chicken breasts

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • finely grated zest and juice of ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 heaped tbsp mayonnaise


  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.

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Comments, questions and tips

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surfnirvana's picture
31st Jul, 2014
Strange flavours with the basil. Would have been better if the ingredients were stir fried. Didn't like the dressing - too oily. Won't be making this again sorry
31st Jan, 2014
I liked this but my husband thought the basil was a bit strange and out of place. The dressing is lovely
17th Feb, 2008
Have to disagree with Liza - made half quantities for myself and the missus - both absolutely adored this. Will definitely make this again.
12th Feb, 2008
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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