18 Mar Asian flavours – chicken noodle salad
Fresh!
I am always on the look out for great salad recipes, and this is a particularly good one. It made a HUGE bowl of salad that lasted me for days, and all those nutrients!! Also it is extremely tasty. . .
I used bbq’d chicken breast, but if you prefer to eat without meat, it could be made with no meat very easily – the salad itself is amazingly delicious! It doesn’t even need chicken, although it is a tasty accompaniment 🙂
Asian flavours - chicken noodle salad
Recipe type: Salad
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 3 as complete meal or 6 side servings
Gorgeous fresh flavours that is undeniably healthy
Ingredients
- Salad:
- 3 cups of shredded green cabbage
- 2 cups of shredded purple cabbage
- 2 cups of bean shoots
- 2 carrots - grated
- 1 bunch of mint leaves - chopped
- ½ bunch of coriander - chopped
- Dressing:
- ¼ cup of olive oil
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp tamari or low sodium soy sauce
- 1 tsp finely grated or minced garlic
- 1 tsp of grated ginger
- 1 tsp of honey or raw sugar
- ½ tsp of red chilli (or more if you like a kick)
- Extras:
- 2 chicken breasts - poached, bbq'd or grilled
- 1 tbsp sesame oil
- 3 cups of cooked rice noodles
Instructions
- Cut and shred all salad ingredients and put into a large bowl
- Meanwhile, grill, bbq or poach the chicken breasts
- Bring 1 L of water to boil and boil rice noodles for five minutes al dente. Alternatively, if the rice noodles are cooked, stir fry for a couple of minutes in a little sesame oil until soft and tasty
- Mix all the dressing ingredients in a screw top jar
- Dress the salad and toss through
- Slice the chicken and add to the salad
- Add a serving of rice noodles to each bowl and toss salad and chicken through (the rice noodles can be unpalatable if left refrigerated, so use fresh) - and you will have left overs of this gorgeous salad!!
I think you will love this! There were heaps of left overs which made for some gorgeous lunches 🙂
Enjoy!!
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