This chicken salad recipe is great if you want to batch cook your lunches. Honey and soy chicken and vegetable salad is as easy as shredding a barbecue chicken and tossing through noodles to make the ultimate bowl food.
Prep 25 minutesServes 6Makes 6
Ingredients
Method
Honey and Soy Dressing
1/3 cup honey
2 tbs salt reduced soy sauce
2 tsp sesame oil
Chicken Noodle Salad Bowl
500g fresh Singapore noodles
2 carrots, peeled
2 green onions (shallots), trimmed and thinly sliced
3 Lebanese cucumbers, diced
½ small red cabbage, finely shredded
1 barbecued chicken, skin and bones discarded, flesh shredded
Honey and Soy Dressing
To make soy & honey dressing, combine all ingredients in a screw-top jar. Shake until well combined.
Chicken Noodle Salad Bowl
Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain, refresh in cold water and set aside for a few minutes to dry. Place noodles into a large bowl.
Using a julienne peeler, slice carrots into long thin strips. Add carrots, green onions, cucumbers, cabbage and chicken to noodles.
Just before serving, drizzle dressing over salad and toss to combine. Spoon into serving bowls or pack into airtight containers ready to take for lunch.
