Asian Chicken Salad using Leftover Chicken

Asian Chicken Salad using Leftover Chicken

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Asian Chicken Salad using Leftover Chicken calories by ingredient
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Can be served warm or cold Can be served warm or cold
Number of Servings: 4


    350 grams cooked chicken breast shredded
    4 cups Asian vegetables frozen (Birds Eye 7 veg stir fry US, Aldi or similar Aust)
    1 cup thinly sliced button mushrooms
    1 Spring Onion or Scallion thinly sliced
    3 cups egg noodles US (Wokka Thin Hokkien 440gram pkt)
    4 Tblspn Oyster Sauce
    1 Tblspn Soy Sauce
    Juice of 1 Lemon
    Juice of 1 Lime
    1 Tblspn Thai Sweet Chilli Sauce
    1/4 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.

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