By Cinderella
'CARRATE' CHICKEN NOODLE SALAD
This is the perfect salad to throw together if you have some leftover roast chicken from the night before. We've used a Chinese slicer to cut the carrots and cucumber into noodles. If you don't have one, simply shred or julienne the ingredients.
Updated at: Thu, 17 Aug 2023 03:14:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
8
Low
Nutrition per serving
Calories291 kcal (15%)
Total Fat17.2 g (25%)
Carbs19.1 g (7%)
Sugars13.6 g (15%)
Protein16.8 g (34%)
Sodium1594.4 mg (80%)
Fiber3 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the dressing
3 tablespoonstamari soya sauce
1 tablespoonsesame oil
OR 1tsp tahini paste
1 tablespoonhoney
1 tablespoonlemon juice
For the salad
1 cupchicken
shredded, roast
1carrot
large, peeled and thinly sliced into noodles, or shredded or julienned
0.25cucumber
peeled and thinly sliced into noodles, or shredded or julienned
50gmange tout
thinly sliced, snap pea
1 stalkcelery
thinly sliced using a peeler
½ cupmung bean sprouts
Chinese
1 teaspoontoasted sesame seeds
Instructions
Step 1
In a bowl mix together the ingredients for the dressing, and set aside.
Step 2
To make the salad, place the chicken and vegetables in a bowl and mix together well.
Step 3
Toss through the dressing, sprinkle with the toasted sesame seeds, then serve immediately.
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