Chicken noodle salad

Serves: 4

Time to make: 20 mins

Ingredients

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200g rice noodles

1 tablespoon tamari soy sauce

2 cups cooked chicken meat, chilled and chopped

4 small vine-ripened tomatoes, quartered

red onion 1 small, peeled and thinly sliced

1 orange or yellow capsicum, deseeded and thinly sliced

1 cup bean sprouts

2 tablespoons each finely chopped parsley, mint and coriandercilantroX

3 tablespoons olive oil

1 tablespoon lime or lemon juice

1 clove garlic, crushed

fresh chilli, chopped (optional)

salt and pepper as desired

Instructions

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1 Stand rice noodles in boiling water, stirring occasionally, for about 6 minutes or until cooked. Drain thoroughly. Sprinkle with tamari sauce. Set aside.

2 Combine chicken with all prepared vegetables and herbs, then toss with noodles.

3 Whisk olive oil with lime or lemon juice, adding crushed garlic, chilli (if using), salt and pepper to taste.

4 Toss the chicken noodle salad with the dressing and pile into a big serving bowl or platter.

Recipe supplied by Healthy Food Guide reader, Diane Davidson (Auckland)

HFG tip

Diane says: “Now that summer is upon us – this is a colourful, healthy, no-fuss recipe that makes the most of leftover cooked chicken.”

Nutrition Info (per serve)

Calories 318 cal

Kilojoules 1330 kJ

Protein 21 g

Total fat 17.9 g

Saturated fat 4 g

Carbohydrates 18.5 g

Sugar 5.5 g

Dietary fibre 2.6 g

Sodium 355 mg

Calcium 40 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.