Healthy chicken noodle salad

Healthy chicken noodle salad


Serves 4



  • 1spring onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup (80ml) soy sauce
  • 1/3 cup (80ml) rice wine vinegar
  • 2 tsp caster sugar
  • 2 tsp sesame oil


  • 400g chicken tenderloins
  • 50g dried rice vermicelli
  • 1 large carrot, sliced using a mandolin or potato peeler
  • 1 celery stalk, finely sliced
  • 1 telegraph cucumber, sliced using a mandolin or potato peeler
  • 1/2 large red capsicum
  • 2 tbsp chopped peanuts (optional)
  • oil spray


Place dressing ingredients in a jar and give a good shake to dissolve the sugar.

Place chicken tenderloins in half the dressing to marinate.

Cook rice noodles according to packet instructions.

Slice vegetables and mix together.

Heat a wok or non-stick frying pan on medium-high, spray with oil and add chicken tenderloins.

Cook for 2 minutes per side (all depending on how thick the chicken is) until cooked, spooning over left over marinade during the cooking process.

Remove the chicken to rest on a board for a couple of minutes.

Place rice noodles and salad in a bowl, pour over other half of dressing and top with chicken.

Sprinkle over peanuts.

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Serving Suggestions


  • If you can’t find chicken tenderloins, buy skinless chicken breasts and slice them into 1cm slices.
  • I used brown rice noodles because I like the texture and they have much more protein and fibre (all depending on the brand), but feel free to use any vermicelli you’ve got in the pantry.
  • You can slice the vegetables how you like, but I like to make ribbons because it looks nice. If you can’t be bothered, just slice finely or grate.
  • Use any vegetables you’ve got in the fridge.
  • Feel free to add some chilli to the dressing if you’re lovers of heat.
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder: You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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