Photo: Anna Pelzer
Warm chicken noodle salad
8 ingredients
Serves 2
openrecipes
This salad is a great way to use leftovers and its tangy lemony flavours are certain to impress
Estimated Nutrition (whole recipe, rough)
669
Calories
44g
Protein
24g
Fat
69g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50g bundle of rice noodles (we used Sharwood's Thai stir-fry noodles)
- 100g sugar snap peas , halved lengthways
- 1 small red pepper , seeded and thinly sliced
- handful fresh basil
- 2 cooked chicken breasts
- 3 tbsp olive oil
- finely grated zest and juice of ½ lemon
- 1 heaped tbsp mayonnaise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes