Asian Chicken Salad using Leftover Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
350 grams cooked chicken breast shredded4 cups Asian vegetables frozen (Birds Eye 7 veg stir fry US, Aldi or similar Aust)1 cup thinly sliced button mushrooms1 Spring Onion or Scallion thinly sliced3 cups egg noodles US (Wokka Thin Hokkien 440gram pkt)4 Tblspn Oyster Sauce1 Tblspn Soy SauceJuice of 1 LemonJuice of 1 Lime1 Tblspn Thai Sweet Chilli Sauce1/4 Tsp Sesame Oil
Refresh the noodles in boiling water, drain and place in bowl. Cook vegetables (either in microwave or wok) until just cooked, add to bowl.
Add shredded cooked chicken, then add all other ingredients and mix thoroughly. Serve either at room temperature or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Add shredded cooked chicken, then add all other ingredients and mix thoroughly. Serve either at room temperature or chilled.
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 347.3
- Total Fat: 6.0 g
- Cholesterol: 105.2 mg
- Sodium: 473.2 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 3.8 g
- Protein: 31.4 g
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