0
Print

Chicken Noodle Salad Cups

Recipe author: EAT SMARTER
Chicken Noodle Salad Cups
0
Print
309
calories
Calories
20 min.
Preparation
1 hr 20 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
3
3 tablespoons
3 tablespoons
3 ½ ounces
2 tablespoons
1 teaspoon
1 tablespoon
½
Red onion (thinly sliced)
1
carrot (cut into sticks)
0.333
Cucumber (cut into thin sticks)
2 cups
1 cup
mixed greens spinach, rocket (arugula) and watercress
print shopping list

Preparation steps

Step 1/6
Put the chicken breast fillets into a shallow dish. Mix 2 tablespoons teriyaki sauce with 2 tablespoons oil and brush the chicken with the mixture. Cover and leave to marinate for 1 hour.
Step 2/6
Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
Step 3/6
Heat the remaining oil in a frying pan and toast the sesame seeds, then stir in the curry paste, vinegar and the remaining teriyaki sauce.
Step 4/6
Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
Step 5/6
Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
Step 6/6
Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.