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.
Ingreadient:
- 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
Direction:
- To make soy & honey dressing, combine all ingredients in a screw-top jar. Shake until well combined.
- 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.
