Thursday, September 12, 2013

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.

Spring Menu

Close-Up of Elegant Salad Filled with a Variety of Greens Photographic Print

Wednesday ~ Left over pies etc.
Thursday ~ Pork Schnitzel
Friday ~ Meatloaf
Saturday ~ Pearl Barley Minestrone with Italian Sausages
Sunday ~ Chilli Con Carne (Mexican Mince)
Monday ~ Spaghetti Bolognaise
Tuesday ~ Crying Tiger Chicken
Wednesday ~
Thursday ~ Chicken Schnitzel Burgers
Friday ~ Beef and Snow Pea Stir-fry 
Saturday ~ Parsnip & Blue Cheese Mash & Chicken (uses white cheese)
Sunday ~ Party Pack for Football
Monday ~
Tuesday ~  Pearl Barley Minestrone
Wednesday ~ Sausages & Potatoes
Thursday ~ Bolognaise
Friday ~ Chicken Alfred & Corn
Saturday ~ Warm Borlotti Bean Salad
Sunday ~ Beef, Capsicum and Green Bean Stir-fry
Monday ~ Pies, Peas & Potatoes