Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 15/10/24. See terms.
Join now
Photo of Barbecued chicken and hokkien salad by WW

Barbecued chicken and hokkien salad

10
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Moderate
In just fifteen minutes, you can have this fresh and flavoursome Asian-inspired dish on your table

Ingredients

Fresh egg noodles

400 g, hokkien

Red onion

1 medium, thinly sliced

Carrot(s)

1 medium, thinly sliced

Red capsicum

1 medium, thinly sliced

Snow peas

135 g, (buy 150g), thinly sliced

Chinese cabbage (wombok)

150 g, thinly sliced

Whole skinless bbq chicken

400 g, shredded

Sunflower oil

1 tbs

Sweet chilli sauce

2 tbs

Lemon juice

2 tbs

Fresh coriander

¼ cup(s)

Instructions

  1. Prepare noodles following packet instructions, or until tender. Rinse under cold water, then drain well.
  2. Place noodles, red onion, carrot, capsicum, snow peas, wombok and shredded chicken in a large serving bowl, mixing well to combine. Drizzle with oil, sweet chilli sauce and lemon juice, tossing well to combine. Serve barbecued chicken and hokkien salad sprinkled with fresh coriander leaves.

Notes

SERVING SUGGESTION: Complement this Asian- style dish by serving with green, jasmine or Darjeeling tea.TIP: You can substitute any of the vegetables in this light and summery salad with others you prefer. To make 400g shredded skinless chicken, you’ll need to use both lean breasts from one barbecued chicken.

You might like

You might like