Name: Sweet Chilli Chicken Noodle Salad
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Ingredients: 2 medium raw chicken breast fillets (around 300g); 1 tsp garlic granules; 1 tsp onion granules; 2 tbsp sweet chilli sauce; 1 tbsp olive oil (extra virgin); 100g egg noodles (dry weight); 80g baby spinach (chopped); 50g red bell peppers (sliced); 50g carrots (julienned); 3 tbsp sweet chilli sauce; 2 tbsp lime juice; 1 tbsp extra virgin olive oil; 1 tsp soy sauce (light or reduced sugar); ¼ tsp black pepper

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This sweet chilli chicken noodle salad recipe is one of my go to lunches when I need a quick healthy lunch and it never disappoints. Its quick, easy and full of flavour!

This sweet chilli salad recipe includes egg noodles, baby spinach, julienne carrots and sliced red peppers. The salad is then drizzled with a sweet chilli lime dressing that complements the salad well. It is ideal for lunch or a light dinner and is highly nutritious. The salad is also dairy free and low in calories which makes it ideal if you’re following a calorie-controlled diet. This meal is high in protein which should help to keep you full for longer.

Ingredients for Sweet Chilli Chicken Noodle Salad

Please find the full list of ingredients and quantities in the recipe card at the end of the post

Chicken

Chicken - I use chicken breast fillets.
Seasoning - I season the chicken with black pepper, garlic granules and onion granules.
Marinade - sweet chilli sauce and olive oil is used as a marinade.

Sweet Chilli Lime Dressing

Sweet chilli sauce - use any shop bought sweet chilli sauce.
Lime juice - squeezed from a fresh lime.
Olive oil - I use extra virgin olive oil.
Soy sauce - use light soy sauce.
Black pepper - to add extra flavour to the dressing.

Noodle Salad

Noodles - I use egg noodles but you can also use rice noodles.
Spinach - use baby spinach.
Bell pepper - I use a red bell pepper.
Carrots - thinly slice the carrots. I use a julienne peeler.

How to Make Sweet Chilli Chicken Noodle Salad

1. Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan and line a baking tray with parchment paper. Add the chicken to a bowl then season the chicken with the black pepper, garlic granules and onion granules. Add the the sweet chilli sauce and olive oil to the chicken and ensure they fully coat the chicken. Place the chicken onto the baking tray and bake for 20 minutes or until cooked through. Once the chicken cools, slice into smaller pieces.

2. Add the dressing ingredients to a bowl and mix well then refrigerate for later. Fill a pot with water and bring to a boil on a high heat. Once the water is boiling add the noodles and cook according to instructions. (usually around 4 minutes). Rinse the noodles with cold water then strain and set aside to cool.

3. To assemble the salad, gather the serving bowls then add the noodles, spinach, red bell peppers and carrots to them. Add in the cooled chicken then pour on the dressing and serve.

Nutrition

Storage

This salad can be prepared in advance and stored in the refrigerator for up to 24 hours

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Sweet Chilli Chicken Noodle Salad

This sweet chilli chicken noodle salad recipe is one of my go to lunches when I need a quick healthy lunch and it never disappoints. Its quick, easy and full of flavour!

Prep Time20

Cook Time24

Total Time44

Yield: 2 servings

Calories: 474kcal

Ingredients

For the Chicken

2 medium raw chicken breast fillets around 300g
1 teaspoon garlic granules
1 teaspoon onion granules
2 tbsp sweet chilli sauce
1 tablespoon olive oil extra virgin

For the Noodle Salad

100g egg noodles dry weight
80g baby spinach chopped
50g red bell peppers sliced
50g carrots julienned

For the Lime Dressing

3 tablespoon sweet chilli sauce
2 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce light or reduced sugar
¼ teaspoon black pepper

Instructions

Preheat the oven to gas mark 6/400^oF/200^oC/180^oC fan and line a baking tray with parchment paper. Add the chicken to a bowl then season the chicken with the black pepper, garlic granules and onion granules. Add the the sweet chilli sauce and olive oil to the chicken and ensure they fully coat the chicken. Place the chicken onto the baking tray and bake for 20 minutes or until cooked through. Once the chicken cools, slice into smaller pieces.
Add the dressing ingredients to a bowl and mix well then refrigerate for later. Fill a pot with water and bring to a boil on a high heat. Once the water is boiling add the noodles and cook according to instructions. (usually around 4 minutes). Rinse the noodles with cold water then strain and set aside to cool.
To assemble the salad, gather the serving bowls then add the noodles, spinach, red bell peppers and carrots to them. Add in the cooled chicken then pour on the dressing and serve.