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.
Serves44
Prep time20 mins20 minutes
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Prepare the noodles following packet directions. Drain well.
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.
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.
