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Chicken Noodle Salad Cups

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Chicken Noodle Salad Cups
309
calories
Calories
0
Print
easy
Difficulty
20 min.
Preparation
 • Ready in 1 hr 20 min.
Ready in
Nutritions
Fat15.31 g
Saturated Fat Acids2.4 g
Protein26.63 g
Roughage1.64 g
Sugar added0 g
Calorie309
1 serving contains
Calories309
Protein/g26.63
Fat/g15.31
Saturated fatty acids/g2.4
Carbohydrates/g17.99
Added sugar/g0
Roughage/g1.64
Cholesterol/mg54.82
Vitamin A/mg427.55
Vitamin D/μg0.06
Vitamin E/mg0.19
Vitamin B₁/mg0.41
Vitamin B₂/mg0.33
Niacin/mg16.47
Vitamin B₆/mg0.51
Folate/μg79.22
Pantothenic acid/mg1.07
Biotin/μg0.71
Vitamin B₁₂/μg0.22
Vitamin C/mg40.82
Potassium/mg425.44
Calcium/mg52.51
Magnesium/mg58.3
Iron/mg5.02
Iodine/μg0.27
Zinc/mg1.16

Recipe author: EAT SMARTER
Ingredients
Preparation

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
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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.

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