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    Home » Recipes » Lunch Recipes

    Healthy Sweet Chilli Chicken Noodle Salad

    Published: July 24, 2020 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

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    This sweet chilli chicken salad is one of my go to lunches when I need a quick healthy lunch and it never dissapoints. The salad includes fine noodles, baby spinach, julienne carrots and sliced red peppers. The salad is then drizzled with a lime dressing that compliments the sweet chilli. 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.

    sweet chilli chicken salad

    Ingredients for Sweet Chilli Chicken Noodle Salad

    Sweet Chilli Marinade

    • 4 red chillies
    • 2 garlic cloves
    • 1 piece of fresh ginger
    • 40ml white wine vinegar
    • 45g brown sugar

    Chicken

    • 300g raw chicken breast or mini chicken breast fillets
    • 1 teaspoon garlic granules
    • 1 teaspoon onion granules

    Noodle salad

    • 60g egg noodles (dry weight)
    • 80g baby spinach
    • 50g red bell peppers
    • 50g carrots

    Lime dressing

    • 3 tablespoon lime juice
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon soy sauce
    • ¼ teaspoon black pepper

    How to Make Sweet Chilli Chicken Noodle Salad

    Make the sweet chilli sauce

    1. To a blender, add the chopped chillies, garlic, ginger and white wine vinegar. Blend the ingredients together and then pour the mixture into a saucepan with the brown sugar. On a low heat let the mixture simmer until the sauce becomes syrupy. Turn the heat off and allow to cool.

    Prepare the chicken

    2. If using fillets, slice the chicken breasts into strips then add the garlic granules and onion granules and stir until combined and fully covering the chicken. Pour the sweet chilli sauce onto the chicken and continue to stir until the chicken is fully covered in the sauce then refrigerate for a minimum of 30 minutes.

    Cook the chicken

    3. Preheat the oven to gas mark 6/400oF/200oC. Place the chicken onto a baking tray and bake the chicken for 15 - 20 minute or until thoroughly cooked through. While the chicken is in the oven, 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). Strain the noodles and set aside to cool.

    Make the salad

    4. While the chicken and noodles are both cooling, you can prepare the salad. Wash and chop the baby spinach. Slice the red bell peppers and thinly slice the carrots into thin strips (you can use a julienne peeler).

    Assemble the salad

    5. Time to put the salad together. To a pasta bowl add the noodles and lay the spinach on top. Add the red bell peppers and carrots then arrange the sweet chilli chicken in the bowl. Mix the dressing ingredients in a small bowl and pour a tablespoon full over the salad and enjoy.

    Recipe Tips

    • This recipe includes the sweet chilli marinade but you can use ready prepared sweet chilli sauce if you have it to hand.
    • You can buy sweet chilli chicken strips already prepared and just prepare the noodle salad.
    • You can prepare the sweet chilli sauce and marinade the chicken in advance. This will enhance the flavour of the chicken. The longer the chicken is left to marinade, the stronger the flavours will be.
    • The chicken breasts can be replaced with skinless chicken thighs if preferred.

    Nutrition

    CaloriesFatSaturatesCarbs
    426kcal7.6g1.4g46.2g
    SugarsFibreProteinSalt
    24.5g4.0g41.8g0.57g
    Nutritional value based on 1 serving

    Storage

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

    sweet chilli chicken

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    Sweet Chilli Noodle Salad
    Print Pin Recipe
    5 from 1 vote

    Healthy Sweet Chilli Chicken Noodle Salad

    A healthy spinach salad with sweet chilli chicken and noodles. Made from scratch.
    Prep Time20 mins
    Cook Time24 mins
    Total Time44 mins
    Yield: 2 servings
    Calories: 426kcal

    Ingredients

    For the sweet chilli marinade

    • 4 red chillis
    • 2 garlic cloves
    • 1 piece fresh ginger
    • 40ml white wine vinegar
    • 45g brown sugar

    For the chicken

    • 300g raw chicken breast or mini chicken breast fillets
    • 1 teaspoon garlic granules
    • 1 teaspoon onion granules

    For the noodle salad

    • 60g fine egg noodles (dry weight)
    • 80g baby spinach
    • 50g red bell peppers
    • 50g carrots

    For the lime dressing

    • 3 tablespoon lime juice
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon soy sauce
    • ¼ teaspoon black pepper

    Instructions

    • Make the sweet chilli sauce: To a blender, add the chopped chillies, garlic, ginger and white wine vinegar. Blend the ingredients together and then pour the mixture into a saucepan with the brown sugar. On a low heat let the mixture simmer until the sauce becomes syrupy. Turn the heat off and allow to cool.
    • Prepare the chicken: If using fillets, slice the chicken breasts into strips then add the garlic granules and onion granules and stir until combined and fully covering the chicken. Pour the sweet chilli sauce onto the chicken and continue to stir until the chicken is fully covered in the sauce then refrigerate for a minimum of 30 minutes.
    • Cook the chicken: Preheat the oven to gas mark 6/400oF/200oC. Place the chicken onto a baking tray and bake the chicken for 15 - 20 minute or until thoroughly cooked through. While the chicken is in the oven, 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). Strain the noodles and set aside to cool.
    • Make the salad: While the chicken and noodles are both cooling, you can prepare the salad. Wash and chop the baby spinach. Slice the red bell peppers and thinly slice the carrots into thin strips (you can use a julienne peeler).
    • Assemble the salad: Time to put the salad together. To a pasta bowl add the noodles and lay the spinach on top. Add the red bell peppers and carrots then arrange the sweet chilli chicken in the bowl. Mix the dressing ingredients in a small bowl and pour a tablespoon full over the salad and enjoy.

    More Lunch Recipes

    • Crispy Coconut Prawns
    • Spicy Prawn Noodle Soup
    • Mini Cheese Onion and Bacon Quiches
    • Beef Broccoli Stir Fry

    Reader Interactions

    Comments

    1. Sabrina

      September 24, 2020 at 10:51 am

      Delicious

      Reply

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    Hi, I’m Andrea and I’m the writer and photographer behind Drea’s Dainty Kitchen. Here I share a selection of recipes including savoury dishes and sweet treats! Read More!

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