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 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

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)

Nutrition Info (per serve)

Kilojoules 1330kJ

Calories 318cal

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.