[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Get up to 60% off*
Join now
Photo of Barbecued chicken and hokkien salad by WW

Barbecued chicken and hokkien salad

Total Time
15 min
15 min
0 min
In just fifteen minutes, you can have this fresh and flavoursome Asian-inspired dish on your table


Fresh egg noodles

400 g, hokkien

Red onion

1 medium, thinly sliced


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)


  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.


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.