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  • Writer's pictureWendy@wendysfitness4life

Shredded chicken noodle salad




Use left over chicken for this great salad

Serves 2

Kcal 518, Fibre 2g


  • 1 nest rice noodles (approx. 75g)

  • 1 lime, zested and juiced

  • 1 tsp fish sauce

  • 1 spring onion, finely sliced

  • 3 tbsp fresh coriander, chopped

  • ½ small red chilli, thinly sliced

  • 50g sugar snap peas, halved lengthways

  • 2 leftover chicken thighs, shredded (200g)

  • 2 tbsp leftover coconut milk sauce


  1. Place the rice noodles into a bowl and pour over boiling water according to packet instructions and leave to swell then drain.

  2. Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Drizzle over 1-2 tbsp leftover coconut milk sauce and serve

 

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