Chicken Thai Noodle Salad

Chicken Thai Noodle Salad

This tasty salad is easy to make, and works well as a quick meal or at a barbecue.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Light Meals & Lunch
Cuisine Dairy Free, Diabetes Friendly, Salads & Vegetables
Servings 6 People


  • 2 Chicken Breasts, No Bone and Skin (150g each)
  • 1/2 cup Sweet Chilli Sauce
  • 2 Packets of Vernicelli Noodles
  • 1 Bag of Baby Spinach Leaves
  • 1/4 Bunch of Chopped Coriander
  • 1/2 cup Grated Carrot
  • 1 cup Chopped Lettuce
  • 1 Juice of Fresh Lime
  • 2 Tbsp Sesame Oil


  • Cut the chicken into cubes and marinade in the sweet chilli sauce for one hour, or preferably overnight.
  • Soak noodles in boiling water for a few minutes, until noodles soften.
  • While noodles are soaking, start cooking the marinated chicken in a pan or on the grill.
  • Toss baby spinach leaves, carrot and lettuce together in a salad dish. Add freshly squeezed lime juice and sesame oil to the salad mix.
  • Drain noodles well and add to salad mix, tossing well to distribute.
  • Add cooked marinated chicken cubes to salad and toss well.


Calories :475
Kilojoules :1985
Fat :8.5
Carbohydrate :80
Protein :19
Cholesterol :25
Sodium :256
Saturated Fat :1.5
Fiber :2.5
Calcium :17
Sugar :11
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