Mango Noodle Salad Recipes

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CHICKEN, MANGO & NOODLE SALAD

Enjoy this no-cook chicken noodle salad with mango for a quick and nutritious supper. It uses leftover chicken, so is perfect the day after a Sunday roast

Provided by Nadine Brown

Categories     Dinner

Time 15m

Number Of Ingredients 9



Chicken, mango & noodle salad image

Steps:

  • Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
  • Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.

Nutrition Facts : Calories 424 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.2 milligram of sodium

200g vermicelli rice noodles (check it's gluten-free, if needed)
2 limes, juiced, plus wedges to serve (optional)
1 tbsp fish sauce
1 tbsp honey, plus 1 tsp
1 tbsp toasted sesame oil
320g leftover roast chicken, shredded
2 ripe mangoes, stoned, peeled and cut into thin slices
20g coriander, roughly chopped
2 red chillies, seeds removed and thinly sliced

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