Prawn & Chicken Salad

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"From one of our national supermarkets and their free monthly magazine December '17."

Original recipe yields 4 servings


  • Serving Size: 1 (379.1 g)
  • Calories 722.1
  • Total Fat - 37.1 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 292.4 mg
  • Sodium - 1609 mg
  • Total Carbohydrate - 50.3 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3 g
  • Protein - 44.6 g
  • Calcium - 133.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 11.5 mg
  • Thiamin - 0.2 mg

Step 1

Place garlic and olive oil in a small pan and cook over medium heat until soft and garlic is slightly brown.

Step 2

Remove from heat and add ground coriander, pepper and chilli and stir to combine and then pour into a large bowl and then add lime juice, sauce and sugar and mix and stir to combine and then set aside.

Step 3

Preheat a barbecue chargrill pan.

Step 4

Lightly oil chicken and cook over medium heat for 3 to 4 minutes each side or until cooked through and then set aside for 5 minutes and then slice.

Step 5

Meanwhile toss prawns in a little oil and barbecue to chargrill over medium heat for 2 to 2 minutes each side or until cooked through.

Step 6

Transfer cooked chicken and prawns to the bowl and too to coat with the marinade and let stand for a few minutes.

Step 7

Meanwhile, cook rice noodles according to packet instructions.

Step 8

Place shallot and tomato into the bowl with the chicken and prawns.

Step 9

Add spinach, onion and noodles and toss gently to combine.

Step 10

Pile salad onto a serving plate and garnish with fried shallots and coriander leaves and serve immediately.

Tips & Variations

No special items needed.