Quick Sticky Chicken Crunchy Noodle Salad
Recipe: #35797
October 01, 2020
Categories: Salads, Meat Salad, Chicken, Carrot, Lettuce No Eggs, Non-Dairy, Ground Chicken, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (354.4 g)
- Calories 626.6
- Total Fat - 36.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 340.9 mg
- Sodium - 785.1 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 8.1 g
- Sugars - 4.5 g
- Protein - 29 g
- Calcium - 158.6 mg
- Iron - 6.1 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large frying pan over high heat.
Step 2
While the pan heats up, separate the lettuce leaves and wash well and arrange on a serving platter.
Step 3
Pour the oil into the hot pan and add the chicken and cook, stirring occasionally, for 3-4 minutes or until the chicken changes colour and then add the sauce and cook, tossing, for 2-3 minutes or until any excess liquid has evaporated and the sauce coats the chicken and remove from heat and set aside to cool slightly.
Step 4
Meanwhile, thickly slice the baby cucumbers diagonally. Peel and thinly slice the avocado and peel then shred the carrot into long strips and thinly slice the chilli, if using.
Step 5
Arrange the chicken mixture, cucumber and carrot on the platter and scatter over the noodles and top with the avocado and drizzle over the sesame dressing and sprinkle with coriander and chilli, if using.
Tips
No special items needed.
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