Smoked chicken, mango and sugar snap peas salad jar

Total Time
30 min
10 min
0 min
This tasty salad has it all; a citrus kick of lime and chilli, loads of colourful vegies with sugar snap peas, bean sprouts, tomatoes, mango and fried noodles for crunch.


lime juice

2 tsp

fish sauce

1 tsp

white sugar

½ tsp

dried chilli flakes

tsp, (pinch)

smoked skinless 97% fat-free chicken breast

50 g, thinly sliced

sugar snap peas

40 g, sliced

bean sprouts

½ cup(s), (40g)

cherry tomato

100 g, halved


¼ medium, finely chopped

mixed salad leaves

20 g

Chang's, Fried Noodles, Regular

25 g


  1. Combine lime juice, fish sauce, sugar and chilli in a 2-cup (500ml) capacity glass jar with a tight-fitting lid. Stir to dissolve sugar.
  2. Place chicken in jar and top with sugar snap peas, bean sprouts, tomato, mango, mixed salad leaves and noodles. Screw on lid and place in the fridge until required.
  3. To serve, stand jar at room temperature for about 20 minutes so the dressing softens and the ingredients aren’t icy cold. Turn salad out into a bowl and toss to coat with dressing.


TIPS: Make sure salad leaves are dry or the noodles will go soggy. To serve 2- Double all the ingredients. To serve 4- Multiply all ingredients by 4 except chilli flakes (use ½ tsp total).

Start eating better than ever!