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Crispy noodle and chicken salad
Serves: 3
Time to make: 10 mins
Ingredients
- 500g Chinese cabbage, outer leaves removed, trimmed
- 4 spring onions, trimmed, thinly sliced diagonally
- 2 stalks celery, trimmed, thinly sliced diagonally
- 1 small red capsicum, seeded, thinly sliced
- 100g packet crispy noodles
- 2 cups (270g) finely shredded skinless cooked chicken
- ½ cup fresh coriander, plus extra to garnish
- Dressing
- ¼ cup Chinese rice wine
- 1 tablespoon salt-reduced soy sauce
- 1 tablespoon castor sugar
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Instructions
- Place salad ingredients in a large mixing bowl. Toss to combine.
- To make dressing, place ingredients in a small bowl and stir to dissolve the sugar. Set aside.
- Add dressing just before serving. Gently toss. Divide among 3 bowls. Serve topped with extra coriander.
Variations
Make it gluten free: Use rice noodles instead of egg noodles, and gluten-free tamari instead of soy sauce.
Nutrition Info (per serve)
-
Calories 275cal
-
Kilojoules 1150kJ
-
Protein 32g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 15g
-
–Sugars 11g
-
Dietary fibre 3g
-
Sodium 300mg
-
Calcium 100mg
-
Iron 3mg
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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