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Chicken and vegetable noodle salad
Chicken and vegetable noodle salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try this flavorful and healthy low-fat salad for a delicious and satisfying meal that will help you stick to your New Year's resolutions.
Ingredients:
  • 1 large (about 225g) free-range chicken breast fillet, excess fat trimmed
  • 3 thin slices fresh ginger
  • 1 garlic clove, thinly sliced
  • 80g rice vermicelli noodles
  • 2 small (about 120g) zucchini, peeled lengthways into ribbons
  • 100g (1/2 cup) bottled roasted capsicum (peppers), drained well, thinly sliced
  • 1/2 punnet (about 100g) grape tomatoes, quartered lengthways
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 75g baby Asian greens
  • 42.00 gm fresh lime juice
  • 2 tsp tamari
  • 6.10 gm fish sauce
  • 1 small garlic clove, crushed
  • 1 small fresh red chilli, deseeded, finely chopped
  • Pinch of caster sugar
Instructions:
  • In a large saucepan, gently simmer the chicken with ginger and garlic covered in boiling water for 9 minutes until cooked through. Allow the chicken to rest for 10 minutes on a plate, then slice thinly across the grain.
  • Place the noodles in a heatproof bowl and cover with boiling water. Let them sit for 10 minutes to soften, then drain well.
  • Combine lime juice, tamari, fish sauce, garlic, chili, and sugar in a jug, whisk until well mixed to make the dressing.
  • Mix together the noodles, zucchini, bell pepper, tomato, scallion, and Asian greens in a large bowl. Drizzle half of the dressing over the mixture and toss everything together until well combined.
  • Portion out the noodles into individual serving bowls. Arrange the chicken on top and generously drizzle with the leftover dressing. Serve promptly for the best experience.

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