Teriyaki Chicken and Noodle Salad

5
Average: 5 (1 vote)
(1 vote)
Teriyaki Chicken and Noodle Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
309
calories
Calories

Healthy, because

Even smarter

Nutritional values

This dish is a fun twist on traditional chicken teriyaki and is surprisingly light with approximately 300 calories per serving.

The chicken is very filling and adds muscle-building protein to this dish. One serving contains a little over 26 grams of protein!

1 serving contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein26.63 g(27 %)
Fat15.31 g(13 %)
Carbohydrates17.99 g(12 %)
Sugar added0 g(0 %)
Roughage1.64 g(5 %)
Vitamin A427.55 mg(53,444 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.33 mg(30 %)
Niacin16.47 mg(137 %)
Vitamin B₆0.51 mg(36 %)
Folate79.22 μg(26 %)
Pantothenic acid1.07 mg(18 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C40.82 mg(43 %)
Potassium425.44 mg(11 %)
Calcium52.51 mg(5 %)
Magnesium58.3 mg(19 %)
Iron5.02 mg(33 %)
Iodine0.27 μg(0 %)
Zinc1.16 mg(15 %)
Saturated fatty acids2.4 g
Cholesterol54.82 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
Chicken breastcarrotCucumber

Preparation steps

1.
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.
2.
Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
3.
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.
4.
Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
5.
Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
6.
Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.