Author Jean Morrison
Chicken And Crispy Noodle Salad
This salad forms a meal in itself. Here it is served with a Wholegrain Mustard & Balsamic Vinegar Dressing which is very easy to make
Cooking time: 10 minutes
Quantity: Serves 4 - 5 as a main meal
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2 teaspoons oil
3 chicken breasts
200 gm diced bacon
8 large chinese cabbage leaves, very finely shredded
1 - 2 spring onions, finely sliced
1 lebanese cucumber
1/2 large red capsicum, julienned
100 gm pack of Chang's Crunchy Noodles
Salad dressing of choice
Cook the chicken gently in the oil in a frying pan until both sides are lightly browned and chicken juices are no longer pink. Remove from pan, cool and dice. Add bacon pieces to pan, cook briefly and cool.
Cut the cucumber into diagonal slices and then cut the slices in halves, lengthwise.
In a large bowl mix chicken, bacon, cabbage, spring onions, cucmber and capsicum .
Add dressing of choice and crunch noodles. Serve immediately.
Serves 4 - 5 as a full meal
For this salad I generally use the yummy Wholegrain Mustard dressing mentioned near the top of the page.
Cabbage is regarded as a "wonder" vegetable because it has so many good qualities. Raw and juiced cabbage has anti-viral and ant-bacterial properties. It is considered to speed up the metabolism of oestrogen in women and this may protect against cancer of the breast and womb. Studies have shown that men can reduce their likelihood of getting colon cancer by two-thirds if they eat cabbage more than once a week.
Capsicums are from the nightshade family. They originated in Central and South America. They come in an amazing array of colours from bright red, yellows, oranges, purples and greens. Capsicums can be eaten in their raw form or they can be cooked. They range from very mild spiciness to extremely hot! Most species of capsicums contain capsaicin which is the chemical that causes the hot burning sensation when they are eaten. They are good sources of vitamin C.
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