Cold Chicken Noodle Salad

Cold Chicken Noodle Salad image Author: Canadian Living Credits: Cold Chicken Noodle Salad image

If you're making this fresh and flavourful salad ahead of time, store it in a large shallow airtight container for easy tossing. Better yet, just close the lid and give it a good shake.

  • Portion size 2 servings

Ingredients

  • 85 g thin-stick vermicelli (1/3 inch/3 mm wide)
  • 1 tablespoon sodium-reduced soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 2 teaspoons liquid honey
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic grated
  • pinch pepper
  • half sweet red pepper sliced
  • 1 cup julienned carrots
  • 1 cup diced cucumber
  • 225 g boneless skinless chicken breasts grilled and sliced
  • 1 green onion chopped

Method

In large pot of boiling lightly salted water,cook vermicelli until tender, about 3 minutes. Drain and rinse under cold water; drain again. Set aside in colander.

In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.

Make-ahead: Store in airtight container for up to 2 days.

In two 3-cup (750 mL) airtight containers, layer noodles, red pepper, carrot, cucumber and chicken. Sprinkle with green onion.

Make-ahead: Refrigerate for up to 24 hours.

Toss with dressing.

Nutritional facts per serving: about

  • Fibre 5 g
  • Sodium 518 mg
  • Sugars 12 g
  • Protein 33 g
  • Calories 420.0
  • Total fat 10 g
  • Cholesterol 67 mg
  • Saturated fat 2 g
  • Total carbohydrate 50 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 57.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 113.0
  • Vitamin C 77.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cold Chicken Noodle Salad

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