Pulled Chicken Noodle Salad

Name: Pulled Chicken Noodle Salad
Prep time: 10 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: Chicken Breasts: 2; Rice Noodles: 100 g; Romaine Lettuce Heart(s): 1; Green Onion(s): 1; Cabbage Mix: 1 cup(s); Peanut Butter: 1/4 cup(s); Tamari Sauce (pre-mixed): 30 ml; Rice Vinegar (pre-mixed): 2 tbsp; Mint: 5 g; Water for Sauce (not included): 1/4 cup(s); Garlic Clove(s): 1

with a Peanut and Mint Sauce

20 min

Staff Pick

Poultry

Peanut

Soy

Family Friendly

High in fiber

High Protein

Refreshing, flavourful and summery, this deconstructed salad roll is the perfect meal on a hot summer night. With a hint of mint and a rich peanut sauce, the whole family will devour this dish!

Ingredients

Serves:24

Chicken Breasts

100 g

Rice Noodles

Romaine Lettuce Heart(s)

Green Onion(s)

1 cup(s)

Cabbage Mix

1/4 cup(s)

Peanut Butter

30 ml

Tamari Sauce (pre-mixed)

2 tbsp

Rice Vinegar (pre-mixed)

5 g

Mint

1/4 cup(s)

Water for Sauce (not included)

Garlic Clove(s)

Nutritional facts

Per serving

Amount / Serving

Calories

620 kcal

Total fat

18 g

Saturated Fat

3 g

Sodium

1 g

Total Carbohydrate

71 g

Fiber

11 g

Sugar

9 g

Proteins

48 g

Instructions

Cook the chicken Place the chicken in a pot of water and add salt. Bring to a boil, then cook 7-10 minutes, or until the internal temperature of the chicken is 74 °C. Remove from water and let cool.

Prepare ingredients

Put the noodles in boiling water used in step 1 for about 3 minutes or until well cooked.

Chop the lettuce.

Slice the green onion.

Make sauce

Mince garlic.

In a pan, melt the peanut butter over medium high heat while adding the pre-mixed tamari and rice vinegar, the chopped garlic and the water for sauce.