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.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
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
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.
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.
