Best Warm Chicken Noodle Salad Recipes

WARM THAI CHICKEN & NOODLE SALAD

Warm Thai chicken & noodle salad image

A low fat, oriental-inspired salad - ideal for when you're in a real rush

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 13

Ingredients

2 large skinless chicken breasts
175g dried medium egg noodles
2 good handfuls of greens, such as Chinese leaf , finely shredded
2 carrots , cut into thin strips
8 spring onions , finely sliced
1 red pepper , seeded and finely sliced
a handful of fresh coriander leaves
1 red chilli , seeded and finely chopped
2 garlic cloves , finely chopped
1 tbsp root ginger , finely chopped
2 tbsp soy sauce
juice of 1 lime
2 tbsp olive oil

Steps:

Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

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

Categories Dinner, Lunch, Supper

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