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Chicken Noodle Salad

Chicken Vegetables Salad Noodles Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 5 minutes
Energy: 279 kcal / serving

Instructions

  • 1.   Cook and cool the noodles. Shred the chicken, finely chop the cucumber, and shave the carrot into ribbons using a peeler.
  • 2.   Shred the lettuce, roughly chop the mint leaves. Lightly toast the mixed seeds.
  • 3.   Combine the chicken, cooked noodles, and oil in a bowl. Add all the remaining salad ingredients, mix well, place in your lunch box, and keep refrigerated.
  • 4.   Place the chili sauce, soy sauce, and honey in a small jam jar. Squeeze the lime juice, close the lid, and refrigerate it with your lunch box.
  • 5.   When you're ready to eat, shake the jam jar to mix the ingredients and then season your salad. Close your lunch box again and shake it well to coat it.

Ingredients for servings

  • 50 g of rice noodle
  • 100 g of chicken
  • ½ cucumbers
  • 1 carrot
  • 1 lettuce
  • 10 leaf of fresh mint
  • 1 pinch of assorted seed mix
  • 1 tablespoon of olive oil
  • Vinaigrette au piment doux et citron vert :
  • 1 tablespoon of chili sauce
  • ½ tablespoon of soy sauce
  • ½ tablespoon of honey
  • 1 lime

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    279 kcal
    14 %
  • Fat
    9,24 g
    13 %
  • of which saturated
    1,57 g
    8 %
  • Carbohydrates
    30,72 g
    12 %
  • of which sugar
    8,58 g
    10 %
  • Protein
    14,86 g
    30 %
  • Fibers
    4,39 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.