Thai chicken noodle salad

Thai chicken noodle salad

  • serves 2
  • Easy

Eating healthily doesn't mean you have to deny yourself. This chicken noodle salad is full of delicious, vibrant Thai flavours, is quick and easy to make and healthy too.



  • skinless chicken breast
  • Thai green curry paste 1 tbsp
  • flat rice noodles 60g, rinsed and drained
  • spring onion 1, shredded
  • carrots 2, peeled and shredded (using a spiraliser or julienne grater)
  • red chilli 1½, seeded and shredded
  • cucumber ¼, shredded 
  • coriander ½ small bunch, leaves picked
  • mint ½ small bunch, leaves picked and chopped 
  • lime 2, zested and juiced
  • half-fat coconut milk 2 tbsp (freeze the rest)
  • fish sauce 1 tsp
  • red chilli ½, seeded and finely diced


  • Step 1

    Rub the chicken with the curry paste and grill for 4 minutes on each side, or until cooked, then leave to rest. Make the dressing by mixing all the ingredients together. Toss the cooked noodles, spring onions, carrots, chilli, cucumber and herbs together with half the dressing, and pile onto three plates. Slice the chicken and add to the salad, then drizzle with the remaining dressing to serve. 

Nutritional Information

  • Kcals 182
  • Carbs 17.5g
  • Protein 17.7g
  • Fat 3.8g
  • Salt 1g
  • Saturates 1.1g
  • Fibre 4g