• Grilled Chicken Salad with Crispy Noodles

Grilled Chicken Salad with Crispy Noodles

45 4 servings, 1-1/4 cups (300 mL) each
Recipe By
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Prep Time
45
min.
Total Time
45
min.
Servings

4 servings, 1-1/4 cups (300 mL) each

What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Grill chicken 7 to 8 min. on each side or until done (170ºF).
  • Meanwhile, pour boiling water over cucumbers in bowl; let stand 5 min. Drain; rinse with cold water to cool. Combine dressing, hoisin sauce, ginger and orange zest.
  • Heat oil in wok on medium-high heat until almost smoking hot. Add 1/3 of the vermicelli; cook 5 to 7 sec. or until puffed and a pale gold colour. Remove from wok with slotted spoon; drain on paper towel-covered plate. Repeat with remaining vermicelli. Reserve remaining oil for another use.
  • Cut chicken into thin strips. Place vermicelli on centre of large platter; top with cucumbers, celery and chicken. Drizzle with dressing mixture; top with remaining ingredients.

Special Extra

Add 1 cup cut-up fresh pineapple to the salad.

Variation

Chicken can be cooked on the stove top instead. Just cook in nonstick skillet on medium-high heat 7 to 8 min. on each side or until chicken is done (170ºF).

Servings

  • 4 servings, 1-1/4 cups (300 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (300 mL) each
AMOUNT PER SERVING
Calories 350
% Daily Value
Total fat 18g
Saturated fat 2g
Cholesterol 65mg
Sodium 480mg
Carbohydrate 19g
Dietary fibre 2g
Sugars 8g
Protein 27g
   
Vitamin A 4 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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