- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Easy
Turn a leftover cooked chicken into this fast and fabulous Asian-style salad.
Ingredients
- 300g dried egg noodles
- 2 cups shredded cooked chicken, cooled
- 2 spring onions, shredded
- 1/2 cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 long red chilli, seeds removed, finely chopped
- 1 cup mint leaves
- 1 cup coriander leaves
- 2 kaffir lime leaves (see note), finely shredded
- Juice of 1 lime
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Method
- Step 1Cook the noodles according to the packet instructions, then drain and refresh.
- Step 2Place the noodles, chicken, spring onion, cucumber, carrot, chilli, herbs and kaffir lime leaves in a bowl. Toss to combine. Place the lime juice, sugar, fish sauce and soy sauce in a separate bowl, and stir to combine.
- Step 3To serve, pour dressing over the salad and toss to combine.
- High protein
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1608 kj
Energy
5g
Fat Total
2g
Saturated Fat
4g
Fibre
35g
Protein
152mg
Cholesterol
950.71mg
Sodium
5g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Kaffir lime leaves are from selected supermarkets and greengrocers.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
