Lite and Easy Chicken Salad Takeoff with Fried Noodles

Chicken crispy noodle salad


4 single chicken breast fillets, sliced thinly
1 Lebanese cucumber, halved lengthways, thinly sliced into sticks
ź cabbage chopped finely
2 med carrots grated
1 med brown onion halved and sliced thinly
1 can corn kernels, drained.
1 x 100g pkt Chang's Crunchy Noodles
Maybe 1 to 2 tbls chopped mint

Mixed in screw top jar
ź cup rice wine Vinegar
3 tblsp Castor Sugar
1 tsp salt
1 tblsp Soy Sauce
2 tsp sesame oil 
˝ cup Olive Oil


Thinly slice chicken breasts and cook in oil in batches, on moderate heat.

Partially cook thinly sliced onion 
Place all ingredients in large mixing bowl.  Mix gently.  Drizzle over dressing and mix.


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