Keep the kids entertained and out of trouble these school holidays – invite them into the kitchen to help make this delicious and nutritious chicken noodle salad.
Ingredients
- 1 medium country-style roast chicken
- 200g rice vermicelli noodles
- 1 yellow capsicum, halved, deseeded, thinly sliced
- 4 radishes, ends trimmed, thinly sliced
- 2 green shallots, ends trimmed, thinly sliced
- 1/3 cup loosely packed fresh coriander leaves
- 1/3 cup loosely packed fresh mint leaves, finely shredded
- 100ml sweet chilli sauce
- 1 tablespoon bottled lime juice
Method
- Step 1Remove chicken meat from the bones. Discard bones, skin and seasoning. Shred chicken and place in a large bowl.
- Step 2Cook the noodles in a large saucepan of salted boiling water following packet directions until soft. Refresh under cold running water. Drain well.
- Step 3Add the noodles, capsicum, radish, shallots, coriander and mint to the chicken and gently toss until just combined.
- Step 4Kids’ task: Combine sweet chilli sauce and lime juice in a small bowl. Pour over noodle mixture and toss until combined.
- Step 5Spoon chicken & noodle salad among bowls to serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1690 kj
Energy
8.5g
Fat Total
2.5g
Saturated Fat
2.5g
Fibre
32g
Protein
48g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Jane Charlton
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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