Chill out with this no-cook chicken noodle salad which takes the heat out of the summertime kitchen.
Ingredients
- 200g dried rice-stick noodles
- 3 cups shredded cooked chicken (see note)
- 2 mangoes, thinly sliced
- 2 red capsicums, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 x 250g packet beansprouts, trimmed
- 3/4 cup fresh coriander sprigs
- 1/4 cup fried shallots
Dressing
- 2/3 cup lime juice
- 1/4 cup fish sauce
- 2 tablespoons brown sugar
- 2 long green chillies, finely chopped
Method
- Step 1Place noodles in a large, heatproof bowl (see note). Cover with boiling water. Stand for 8 minutes or until tender. Drain. Return to bowl.
- Step 2Meanwhile, make Dressing Stir lime juice, fish sauce, sugar and chillies in a small bowl until sugar has dissolved completely.
- Step 3Add chicken, mango, capsicum, red onion and dressing to noodles. Toss until well combined. Add beansprouts and coriander. Toss gently to combine. Divide between 4 bowls. Top with fried shallots. Serve immediately. We used 1 large barbecued chicken, skin and bones discarded.
Nutrition
1808 kj
Energy
10.5g
Fat Total
2.6g
Saturated Fat
4.9g
Fibre
35.8g
Protein
105mg
Cholesterol
1550mg
Sodium
45.6g
Carbs (total)
All nutrition values are per serve
Notes
Fried shallots are found in the Asian food section of larger supermarkets.
Christmas leftover tips: Replace the chicken with 3 cups of leftover Christmas turkey.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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