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Coconut chicken noodle salads

Layer up noodles, beans, tomatoes, spinach and chicken in jars to serve at a family picnic. These mini salads come with a tasty coconut and peanut dressing

  • Prep: 30 mins
    Cook: 15 mins
    Plus cooling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 391
  • Carbohydrates 32
  • Saturated Fat 15
  • Sugar 5
  • Protein 17
  • Fat 20
  • Fibre 4
  • Salt 0.6

Nutrition per serving

  • Calories 391
  • Carbohydrates 32
  • Saturated Fat 15
  • Sugar 5
  • Protein 17
  • Fat 20
  • Fibre 4
  • Salt 0.6

Ingredients

  • 2 small or 1 large chicken breast
  • 3 slices ginger
  • 1 stalk lemongrass
  • 400ml coconut milk
  • 150g egg noodles
  • 1-2 tbsp peanut butter
  • handful green beans, trimmed and cut into lengths
  • 12 cherry tomatoes, halved
  • 2 handfuls baby spinach leaves

Method

  1. Put the chicken, ginger, lemongrass and coconut milk in a pan and bring to a simmer. Add a pinch of salt, then reduce the heat and cook for 10-15 mins until the chicken is cooked through. Cool, then chill until cold.

  2. Cook the noodles following pack instructions. Lift the chicken out of the coconut liquid and shred it, then stir the peanut butter into enough of the liquid to make a thick dressing.

  3. Divide the noodles between four jars or boxes and spoon over the coconut dressing, or take it with you in a separate jar. Add the beans and tomatoes followed by the chicken and spinach. Seal the lid and chill the jars until you need to pack them. Serve in the jar or, for smaller children tip into bowls.

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