Minty Asian chicken salad

Cheer up a chicken salad, make it minty and then add some Asian flavours

  • Prep:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 320
  • fat 2g
  • saturates 1g
  • carbs 56g
  • sugars 5g
  • fibre 0g
  • protein 22g
  • salt 2.83g


  • 250g pack thin rice noodles
  • 2 cooked skinless chicken breasts, shredded
  • ½ cucumber, halved and sliced
  • 3 spring onions, sliced
  • 1 red chilli, finely chopped
  • 4 tbsp soy or fish sauce
  • zest and juice 1 lime
  • 2 tsp sugar
  • 20g pack mint, leaves only, roughly chopped


  1. Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.

  2. Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.

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