Chicken, mango & noodle salad
Serves 4
Easy
Prep:
No cook
Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast
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- 200g vermicelli rice noodles(check it’s gluten-free, if needed)
- 2 limesjuiced, plus wedges to serve (optional)
- 1 tbsp fish sauce
- 1 tbsp honeyplus 1 tsp
- 1 tbsp toasted sesame oil
- 320g leftover roast chickenshredded
- 2 ripe mangoesstoned, peeled and cut into thin slices
- 20g corianderroughly chopped
- 2 red chilliesseeds removed and thinly sliced
Nutrition: Per serving
- kcal424low
- fat9glow
- saturates2g
- carbs56g
- sugars17g
- fibre4g
- protein27g
- salt1.2g
Method
step 1
Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
step 2
Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.
