Tuesday, July 31, 2012

Spicy Chicken Noodle Salad - 8 ProPoints Serves 1


1 Chicken Breast (165g)
1 tbsp Soy Sauce Light
1 tsp Chili and Garlic Oil (olive / rapeseed)
1/4 Yellow Pepper, diced
1/4 Red Pepper, diced
1 Head Pak Choi, leaves shredded
Handful baby spinach, shredded
1/2 Red chili (optional)
1 tsp Lemon Juice
1/2 nest of fine egg noodles

For Marinade
1 tbsp Soy Sauce Light
1/2 tsp chili powder
1 tbsp Lemon Juice


  1. Mix the marinade together and rub over the chicken and leave for approximately 20 mins
  2. Cook the noodles as per the instructions on the packet.  When ready, drain and run under cold water to cool. Set aside.
  3. Grill chicken and slice when ready. Leave to cool.
  4. Mix the Soy Sauce, Chili Oil and Lemon Juice together to use as a dressing.
  5. Once the chicken and noodles have cooled, place in a bowl with the leaves, peppers and chili and pour over the dressing, tossing so that everything is coated and serve immediately.
If using this for lunch in work, prepare everything and keep the leaves separate to the chicken, noodles, peppers and chili until ready to serve.  Do not pour the dressing until read to serve.