Chicken Noodle Salad

SUCH an easy meal to whip up when you have some extra roast chicken left over, or when you're feelin' like noodles! 

Serves: 4
1 cucumber, halved and sliced 
135g rice noodles (dry), cooked according to packet instructions. 
10 cherry tomatoes, halved
10 mint leaves, shredded 
1/4 cup coriander sprigs, chopped roughly 
200g rotisserie chicken, shredded 
1/2 red chilli, deseeded and finely chopped

10 stuffed green olives
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice


  1. Add all ingredients into a large mixing bowl.
  2. Mix to combine. You may need to cut the noodles with scissors if they're too difficult to mix with. 
  3. Add all ingredients from the "dressing" section into a seperate bowl and mix together well. 
  4. Pour dressing over salad and toss to combine.