A fresh tasting noodle salad with strips of chargrilled chicken and a sweet chilli dressing.

Chicken noodle salad with sweet chilli dressing

Course Main meal salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Jacqueline Bellefontaine


  • 2 chicken breasts skinned and boned
  • salt and freshly ground black pepper

for the noodle salad

  • 125 g rice noodles 4oz
  • ½ mango stoned peeled and sliced
  • 75 g beansprouts 3oz
  • 2 spring onions shredded
  • 1 carrot finely shredded
  • 1 red chilli seeded and sliced
  • 15 g coriander leaves ½oz
  • 2 tbsp chopped toasted peanuts
  • 1 tbsp toasted sesame seed

for the dressing

  • 1 tbsp rice wine vinegar
  • 2 tbsp sesame oil
  • lime wedges to serve


  • Place the chicken between two sheets of cling film and bash to flatten with a rolling pin or the flat side of a meat mallet. Season with salt and pepper.
  • Heat a griddle pan until very hot and cook the chicken over a high heat for 3-4 minutes each side, until cooked through (the juices will run clear when pierced with a skewer or the top of a knife).
  • Meanwhile prepare the salad and dressing. Place the noodles in a heat-proof bowl and cover with boiling water. stir and allow to stand for 4 minutes or until just tender. Drain and keep warm.
  • Combine the remaining ingredients for the salad and set aside.