Chicken Salad with Crispy Noodles

Ingredients (serves 4)
500g cabbage, finely shredded
4 green onions, thinly sliced
2 stalks celery, thinly sliced
1 small red capsicum, seeded, thinly sliced
1/2 cup fresh coriander leaves, plus extra to garnish
100g packet Chang’s fried noodles
2 cups skinless barbecue chicken, sliced
1/4 cup rice wine
1 tablespoon salt-reduced soy sauce
1 tablespoon caster sugar


  1. Place cabbage, green onions, celery, capsicum, coriander, and chicken into a large mixing bowl. Toss to combine.
  2. To make the dressing, place rice wine, soy sauce and caster sugar into a small bowl. Stir to dissolve sugar.
  3. To serve, drizzle dressing over salad and toss until coated. Divide amoungst plates and top with noodles and extra coriander before serving.

Nutrition Guide per serve
Energy (cal) 338cal
Protein 24g
Fat 14g
Carbohydrate 25g


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