Lunchbox chicken noodle salad
- January 2015
- Serves 2
This chicken noodle salad recipe uses egg noodles. It’s a quick and easy midweek supper, or great in the lunch box. We’ve got plenty of lunch recipes for you to take to work too – have a scroll.
- 250g pack dried medium egg noodles
- ¼ cucumber
- third of a red pepper
- 140g sliced cooked chicken tikka breast (from Sainsbury’s)
- 3 tbsp French dressing
- Bring a pan of water to the boil. Use a large spoon to lower in the noodles. Cook for 4 minutes, then ask an adult to drain them. Rinse with cold water and tip into a bowl.
- Halve the cucumber lengthways, put flat side down on the board and slice. Cut the pepper into thin strips, discarding the seeds. Add both to the noodles, with the chicken pieces. Stir in the dressing. Chill in plastic boxes.
Dry the vermicelli and veg with kitchen paper before you dress them so you don’t get a watery salad.
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