Chicken Noodle Salad
100%
0
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories593.7 kcal (30%)
Total Fat38.9 g (56%)
Carbs39.2 g (15%)
Sugars13.2 g (15%)
Protein25.5 g (51%)
Sodium1824.4 mg (91%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
20 gmsvermicelli noodles
120 gmschicken breast
diced
5 mlsextra virgin olive oil
1 sprinklesalt
1 sprinklepepper
0.25red capsicum
thinly sliced
1lebanese cucumber
sliced and halved
15 gmsmint
roughly chopped
10 gmspeanuts
crushed
dressing
10 mlslime juice
5 mlsextra virgin olive oil
10 mlsfish sauce
10 mlsrice vinegar
5 mlshoney
1clove of garlic
finely minced
1red chilli
deseeded and finely minced
Instructions
Step 1
Place noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 15 minutes until soft. Drain, rinse well under cold water and drain again. Set aside to cool and drain completely.
Step 2
Cook chicken in frying pan on a medium heat along with olive oil, salt and pepper.
Step 3
To make the dressing, shake all the dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
Step 4
Place capsicum, cucumber, mint and noodles in a bowl. Pour over half the dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
Step 5
Serve sprinkled with peanuts.
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