Skip to main content

Quick chicken noodle salad

Skip to IngredientsSkip to Method

Full of colour and crunch, this flavourful chicken noodle salad is a great work lunch or easy dinner. Use hot roast chicken for a clever no-cook shortcut.

  • Serves4
  • Prep time20 minutes
Quick chicken noodle salad


  • 400g pkt shelf-fresh Singapore noodles
  • ¼ cup (60ml) lime juice
  • 2 tbs peanut oil
  • 1 tbs sweet chilli sauce
  • 1 tsp fish sauce
  • 2 tbs peanut butter
  • 1 Coles RSPCA Approved Hot Roast Chicken, bones removed, meat sliced
  • 1 carrot, peeled, cut into long matchsticks
  • ¼ red cabbage, finely shredded
  • 3 spring onions, thinly sliced diagonally

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

    Prepare the noodles following packet directions. Drain well.
  2. Step 2

    Place the lime juice, oil, sweet chilli sauce, fish sauce, peanut butter and 1 tbs water in a screw-top jar. Shake to combine.
  3. Step 3

    Combine the chicken, noodles, carrot, cabbage and spring onion in a large bowl. Drizzle with half the dressing and toss to coat. Divide among serving plates. Drizzle with the remaining dressing.