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Quick chicken and noodle salad

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  • Peanut free
  • Sesame free
  • Nut free
  • Shellfish free
  • Seafood free
  • High in protein

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.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Quick chicken and noodle salad


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

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

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%)