VIETNAMESE CHICKEN NOODLE SALAD
Ingredients:
- 150g boneless turkey breast, poached and shredded
- 125g low calorie, Slendier noodles, well rinsed
- 100g carrots, sliced into matchsticks
- 30g spring onions
- 10g basil leaves
- 20g coriander leaves
Chili oil dressing:
- 1 teaspoon extra virgin olive oil (7g)
- 1 teaspoon fish sauce
- 2 teaspoon sugar free syrup
- 1 small red chili, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon grated ginger
- 1 teaspoon lime juice.
Instructions:
- Combine all the salad ingredients including the turkey, except the noodles.
- Prepare the noodles according to packet instructions. Dry the noodles well in order to get rid of all the excess water.
- Roughly chop the noodles and add to the salad and toss to combine. Season with salt and pepper and set the bowl aside.
- For the dressing mix all the dressing ingredients together, whisk till smooth. If the dressing is too thick add a tablespoon of water.
- Pour the dressing over the salad. Toss well to combine. Chill and serve if needed.
Nutrition Facts:
- Calories: 326.2 Cal
- Protein: 41.6g
- Carbs: 25.6g
- Fat: 9.6g
