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Chicken and noodle salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Get the kids involved in making a tasty and healthy chicken noodle salad this school holiday season.
Ingredients:
  • 1 medium country-style roast chicken
  • 200g rice vermicelli noodles
  • 1 yellow capsicum, halved, deseeded, thinly sliced
  • 4 radishes, ends trimmed, thinly sliced
  • 2 green shallots, ends trimmed, thinly sliced
  • 82.50 ml loosely packed fresh coriander leaves
  • 82.50 ml loosely packed fresh mint leaves, finely shredded
  • 100ml sweet chilli sauce
  • 21.00 gm bottled lime juice
Instructions:
  • Separate tender chicken meat from the bones, leaving behind the skin and seasoning. Gently shred the chicken and transfer to a spacious bowl.
  • Boil noodles in a pot of salted water according to package instructions until tender. Rinse in cold water, then drain thoroughly.
  • Combine the noodles, capsicum, radish, shallots, coriander, and mint with the chicken, tossing gently until mixed.
  • Mix together the sweet chilli sauce and lime juice in a small bowl. Drizzle over the noodle mixture and toss until everything is coated evenly.
  • Serve the chicken & noodle salad in individual bowls.

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