Quick chicken and noodle salad

Dinner is on the table in just 20 minutes with this quick chicken and noodle salad. Any leftovers are perfect for lunch the next day, too.

4

10m

10m

Ingredients

  • 500g pkt Coles RSPCA Approved Australian Chicken Breast Fillets, thinly sliced
  • 1 tbs Thai spice blend
  • 250g Coles Asia Vermicelli Rice Noodles
  • 520g pkt Coles Kitchen Family Coleslaw Kit
  • 1/3 cup (80ml) Beerenberg Mango, Lime & Chilli Dressing

Method

STEP 1 

Combine the chicken and spice blend in a bowl. Spray a frying pan with olive oil spray and heat over medium heat. Cook chicken, in 2 batches, turning, for 3-4 mins or until cooked through.  

STEP 2 

Prepare the rice noodles following packet directions. Refresh under cold water. Drain. Transfer to a bowl. Add salad mix from the coleslaw kit and mango, lime and chilli salad dressing. Toss to combine.

STEP 3 

Divide the noodle mixture and chicken among serving plates. Drizzle with extra mango, lime and chilli salad dressing to serve.

Dietary information

Nut-free
Peanut-free
Sesame-free

Nutrition Information

Per Serve

Energy: 2761kJ/ Cals 661 (32%)

Protein: 38g (76%)

Fat: 18g (26%)

Sat fat: 3g (13%)

Carb: 78g (25%)

Sugar: 13g (14%)

Fibre: 3g (10%)

Sodium: 362mg (18%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.