This chicken fusion salad is a delicious, easy recipe that's perfect for using up leftovers from your Sunday roast. With a range of crunchy veggies and sesame seeds and vibrant flavour from mint, chillis and ginger, it takes just 30 minutes to make and the only thing you'll need to cook is the rice noodles. At just 417 calories per serving, it's great as part of a healthy eating plan too.
Ingredients
- 150g Thai rice noodles
- 1 large or 2 medium carrots, peeled
- 1⁄2 a cucumber, sliced
- 2 Little Gem lettuces
- 4-6 sprigs of fresh mint
- 250g leftover cooked chicken, shredded
- 2-3tsp sesame seeds, toasted
For the dressing:
- 1 good tbsp finely grated fresh ginger
- 1-2 red chillies, deseeded
- 3tbsp each red wine vinegar, soy sauce, vegetable oil and sesame oil
WEIGHT CONVERTER
Method
- Spread the noodles out in a large dish and pour enough boiling water over them to cover. Leave for 15 mins, stirring occasionally with a large fork or tongs.
- Peel the carrots into long, thin ribbons straight into a large bowl and add the cucumber slices.
- To make the dressing: mix the ginger with 1 of the chillies, finely chopped. Add the vinegar, soy sauce and oils.
- Drain the noodles, then refresh them under cold water, drain again, then add to the carrot and cucumber with almost half the dressing. Mix well with your hands, then add torn outer leaves of lettuce and quartered hearts, tear in the bigger mint leaves and mix lightly.
- Spread the salad out on a a platter. Mix the chicken with the rest of the dressing and arrange it on the salad. Garnish with small mint leaves, the rest of the chilli, finely sliced, and the toasted sesame seeds.
Top Tip for making Chicken fusion salad
Use egg noodles if you don’t have rice noodles and add mangetout or other veg, if you like.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Chicken with cannellini beany mash
Our chicken with cannellini beany mash costs £3.50 for two portions and takes just 5 minutes to prep
By Rose Fooks Published
-
Warm chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
This cling film freezer hack is the packed lunch time-saver we all need
Apparently, we've all been storing our clingfilm wrong...
By Emma Dooney Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published