Asian Chicken Salad using Leftover Chicken

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Asian Chicken Salad using Leftover Chicken

4.5 of 5 (2)

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

Introduction

Can be served warm or cold Can be served warm or cold

Minutes to Prepare: 10

Minutes to Cook: 6

Number of Servings: 4

Ingredients

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

Directions

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.