This crunchy chicken salad is packed full with fresh vegetables, herbs and topped with an aromatic dressing. A great midweek healthy dinner or weekend lunch. 

30 Minutes. Dairy Free.

Serves 2.

2 x 180g free range chicken breast
160g (1/8) cabbage
30g snow peas
1 small carrot
1 pack rice vermicelli noodles
1/2 capsicum
1 spring onion
3 sprigs mint
3 sprigs coriander
1.5 tablespoons roasted peanuts
1/2 tablespoon fish sauce
1/2 tablespoon soy sauce
1 teaspoon brown sugar
1 birdseye chilli
1 lemon

Boil water
Fill your kettle with water and bring to the boil, ready to cook noodles

Poach chicken

Fill 3⁄4 of a large pot with cold water and a pinch of salt. Place on high heat, cover with a lid and bring to boil then reduce to a simmer and add chicken. Simmer gently for 5 minutes with the lid off, then remove from heat, cover and stand for 15 minutes until cooked through. Remove chicken from the liquid and set aside to cool.

Cook noodles
Put the 1/2 pack of noodles in a heatproof bowl. Cover with boiling water from kettle and set aside for 5-6 minutes or until tender. Taste to check, drain and rinse under cold water.

Make salad
While the chicken is poaching, thinly slice capsicum, cabbage and spring onions (use a mandolin if you have one). Grate carrot, slice snow peas on an angle into 5mm strips. Combine all in a bowl, add half of the roughly chopped mint, coriander and the cooled noodles.

Finish salad
Once the chicken has cooled, shred and place it in the large bowl with salad. In a small bowl whisk dressing with lemon juice, sugar and desired amount of birds eye chilli deseeded and finely chopped to your taste. Drizzle with the dressing over the salad and toss to combine. 

To serve
Place the salad in bowls and sprinkle with remaining coriander, mint and crushed peanuts to finish.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


October 29, 2015 by Timothy Ryder
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