COLD CHICKEN NOODLE SALAD RECIPES

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COLD CHICKEN NOODLE SALAD RECIPE | BBC GOOD FOOD



Cold chicken noodle salad recipe | BBC Good Food image

Make this noodle salad using leftover chicken from our Chinese poached chicken & rice

Provided by Good Food team

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 10

4 leftover cooked chicken legs (from our Chinese poached chicken & rice recipe, below right)
400g soba noodles
½ tsp wasabi paste
1½ tbsp soy sauce
3 tbsp sesame oil
juice 1 lemon
good pinch of sugar
1 red chilli , finely chopped
6 spring onions , sliced diagonally
large pack coriander , leaves only

Steps:

  • Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
  • Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
  • Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.

Nutrition Facts : Calories 715 calories, FatContent 30 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 74 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 38 grams protein, SodiumContent 4.1 milligram of sodium

EASY COLD CHICKEN PASTA SALAD RECIPE WITH MAYO



Easy Cold Chicken Pasta Salad Recipe With Mayo image

This cold pasta salad can be eaten as a meal by itself, or it can be made to serve a crowd as a side dish for BBQ's, picnics or any large gathering.

Provided by Harriet Britto

Categories     Sides

Total Time 32 minutes

Prep Time 20 minutes

Cook Time 12 minutes

Yield 8

Number Of Ingredients 14

300 grams cooked pasta (macaroni, bow tie or elbow or similar, cooled)
450 grams cooked chicken (BBQ or roasted chicken - cooled, skin and bones removed and cut into bite sized cubes)
250 grams cherry tomatoes (cut in half)
150 grams corn kernels (cooked and cooled - can use fresh, frozen or canned corn)
150 grams peas (cooked and cooled)
170 grams green capsicum ((bell pepper), seeded and cut into thin 3 cm strips)
1 x 400 gram can of brown lentils (rinsed and drained)
200 grams red onion (cut in half and thinly sliced)
300 grams tasty cheese (cut into 2 cm cubes)
5 spring onions (sliced)
70 grams grated parmesan cheese
½ cup mayonnaise
½ cup natural (plain) yoghurt
Salt (for seasoning (optional))

Steps:

  • Place all the salad ingredients into a large mixing bowl.
  • In a small bowl mix together the dressing ingredients, season to taste.
  • Pour the dressing over the salad, toss and mix well.

Nutrition Facts : ServingSize 1 serving, Calories 509 kcal, CarbohydrateContent 24 g, ProteinContent 33 g, FatContent 31 g, SaturatedFatContent 13 g, CholesterolContent 109 mg, SodiumContent 700 mg, FiberContent 3 g, SugarContent 6 g

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