Pulled Chicken Noodle Salad

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!
Recipe 2146

Ingredients

2
Chicken Breasts
100 g
Rice Noodles
1
Romaine Lettuce Heart(s)
1
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)
1
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

Recipe 2146, Step 1
1

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.

Recipe 2146, Step 2
2

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.

Recipe 2146, Step 3
3

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.

Recipe 2146, Step 4
4

Shred chicken

Using two forks, shred the chicken and add to the peanut sauce.

Add water slowly if the sauce is too thick.

Recipe 2146, Step 5
5

Prepare salad

Chop the rice noodles. In a bowl, mix noodles with lettuce and cabbage mix. Scoop the pulled chicken on top.

Recipe 2146, Step 6
6

Serve

Chop the mint finely.

Garnish with green onions and mint and serve.