Low Fat Chicken And Rice Noodle Salad

momentum your cooking repertoire in the kitchen following this healthy, easy-to-cook chicken noodle salad.

The ingredient of Low Fat Chicken And Rice Noodle Salad

• 3 680g lilydale set free release range chicken breasts
• olive oil spray
• 200g changs rice vermicelli noodles
• 2 carrots cut into thin matchsticks
• 2 lebanese cucumbers seeded cut into thin matchsticks
• 1 1 2 cups shredded wombok chinese cabbage
• 1 cup open mint leaves
• 1 cup lively coriander leaves
• 1 cup beansprouts trimmed
• 1 4 cup sweet chilli sauce
• 1 tsp fish sauce
• 2 tbsp lime juice
• 2 tsp soy sauce
• 1 garlic clove crushed

The Instruction of low fat chicken and rice noodle salad

• spray chicken similar to oil season afterward salt and pepper heat a large non stick frying pan over medium high heat cook chicken for 6 to 7 minutes each side or until browned and cooked through transfer to a plate cover set aside for 5 minutes thinly slice
• meanwhile place noodles in a heatproof bowl cover once boiling water stand for 5 minutes or until tender drain
• place chicken noodles carrot cucumber wombok mint coriander and beansprouts in a bowl
• make dressing using a fork demonstrate sweet chilli sauce fish sauce lime juice soy sauce and garlic in a jug season with salt and pepper pour dressing more than noodle mixture toss to combine serve

Nutritions of Low Fat Chicken And Rice Noodle Salad

calories: 295 882 calories
calories: 2 7 grams fat
calories: 0 9 grams saturated fat
calories: 35 8 grams carbohydrates
calories: n a
calories: n a
calories: 29 6 grams protein
calories: 74 milligrams cholesterol
calories: 415 milligrams sodium
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