Ana's Chicken Salad

Ana's Chicken Salad
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.1
  • Total Fat: 5.5 g
  • Cholesterol: 58.1 mg
  • Sodium: 764.2 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 30.4 g

View full nutritional breakdown of Ana's Chicken Salad calories by ingredient
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Go-to lunch for at least 3 days :) Go-to lunch for at least 3 days :)
Number of Servings: 4


    400g chicken breast, boneless and skinless
    100g rice stick noodles
    700g bag frozen vege (mix)
    1 red capsicum, thinly sliced
    1 cup mung bean sprouts

    1/2 cup Sweet Chilli Sauce
    1/4 cup lemon juice
    1 Tbsp fish sauce
    1 Tbsp olive oil


Cut the chicken into thin strips. Season with salt and pepper.

Cook the rice stick noodles according to packet instructions. Drain. Refresh in cold water.

Place frozen vege mix in a microwave-proof dish. Do not add water. Cover and cook on high for 5 minutes. Stir and cook a further 3-4 minutes or until vegetables are crisp and tender. Drain off any excess water and set aside.

Stir fry the chicken over medium heat until golden and cooked. Add the chicken to the cooked vegetables with the red capsicum, mung bean sprouts and cooked noodles.

Toss through the dressing unless you are eating over a few days. Chill before serving.

Dressing - keep separate if you are eating over a few days

Whisk together sweet chilli sauce , lemon juice, fish sauce and olive oil.

Serving Size: Makes 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANAJAK.

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