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Shredded chicken noodle salad recipe

Shredded chicken noodle salad recipe

5 ratings

Use leftover chicken thighs and fragrant Thai green curry sauce to create this fresh and zesty noodle salad for the perfect packed lunch or light dinner. See method

  • Serves 2
  • Takes 15 mins
  • 518 calories / serving
  • Healthy


  • 1 nest rice noodles (approx 75g)
  • 1 lime, zested and juiced
  • 1 tsp fish sauce
  • 1 spring onion, finely sliced
  • 3 tbsp fresh coriander, chopped
  • ½ small red chilli, thinly sliced
  • 50g sugar snap peas, halved lengthways
  • 2 leftover chicken thighs, shredded
  • 2 tbsp leftover coconut milk sauce
If you haven't got rice noodles, try wholewheat instead

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    4g 18%
  • Sugars

    4g 4%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 61.1g Protein 24.4g Fibre 2g


  1. Place the rice noodles into a bowl and pour over boiling water according to packet instructions and leave to swell then drain.
  2. Place the lime juice, zest, fish sauce, spring onion, coriander and chilli into a bowl and mix well. Add the noodles and toss again, then add the sugar snap peas and shredded chicken and toss well. Add 1-2 tbsp leftover coconut milk sauce, then place into a sealed lunch box and refrigerate until ready to transport.

Tip: Use the leftover chicken thighs from this Thai green curry roasted chicken thighs recipe to create this zingy noodle salad.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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