Chinese chicken salad

Premium salad recipe 

Cook's tip 

Shredded cooked chicken may be marinated in the soy sauce mixture for up to 2 days in the refrigerator. Alternatively, use cooked skinless turkey breast. 

Ingredients used

250 g (8 oz) linguine

2 tablespoon soy sauce

1 tablespoon rice vinegar 

3 teaspoon sesame oil

 1 teaspoon sugar

1 teaspoon ground ginger 

pinch of salt 

2 cooked skinless chicken breasts fillets (about 300 g/10 oz in total), shredded

2 medium carrots, cut into thin strips

1 medium red capsicum, cut into thin strips

2 spring onions, finely sliced

serves  4

preparation 20 min

cooking 15 min
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per serving contains 359 calories, 31 protein,

7 g total fat, 1 g saturated fat, 64 mg cholesterol,

42 g carbohydrates, 5 g fibre

Making recipe

1 cook pasta in plenty of lightly salted boiling water, following package instructions. Drain, rinse under cold running water and leave to cool.

2 combine soy sauce, vinegar, oil, sugar, ginger and salt in a large bowl. Add chicken, carrots, capsicum and spring onions to combine. Add pasta and stir gently until mixed well.