WARM CHICKEN NOODLE SALAD

Warm chicken noodle salad image

This salad is a great way to use leftovers and its tangy lemony flavours are certain to impress

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

50g bundle of rice noodles (we used Sharwood's Thai stir-fry noodles)
100g sugar snap peas , halved lengthways
1 small red pepper , seeded and thinly sliced
handful fresh basil
2 cooked chicken breasts
3 tbsp olive oil
finely grated zest and juice of ½ lemon
1 heaped tbsp mayonnaise

Steps:

Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

Nutrition Facts : Calories 577 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.4 milligram of sodium