Chicken noodle salad
Serves: 4
Time to make: 20 mins
Ingredients
- 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 coriander
- 3 tablespoons olive oil
- 1 tablespoon lime or lemon juice
- 1 clove garlic, crushed
- fresh chilli, chopped (optional)
- salt and pepper as desired
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Instructions
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 318cal
-
Kilojoules 1330kJ
-
Protein 21g
-
Total fat 17.9g
-
–Saturated fat 4g
-
Carbohydrates 18.5g
-
–Sugars 5.5g
-
Dietary fibre 2.6g
-
Sodium 355mg
-
Calcium 40mg
-
Iron 1.8mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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