Asian

Asian Chicken Salad using Leftover Chicken is for Dinner.

Asian Chicken Salad using Leftover Chicken takes 10 minutes to prepare.

Asian Chicken Salad using Leftover Chicken takes 6 minutes to cook.

Asian Chicken Salad using Leftover Chicken makes 4 servings.

The ingredients for Asian Chicken Salad using Leftover Chicken are:

350 grams cooked chicken breast shredded
4 cups Asian vegetables frozen (Birds Eye 7 veg stir fry US, Aldi or similar Aust)
1 cup thinly sliced button mushrooms
1 Spring Onion or Scallion thinly sliced
3 cups egg noodles US (Wokka Thin Hokkien 440gram pkt)
4 Tblspn Oyster Sauce
1 Tblspn Soy Sauce
Juice of 1 Lemon
Juice of 1 Lime
1 Tblspn Thai Sweet Chilli Sauce
1/4 Tsp Sesame Oil

Here is how you make Asian Chicken Salad using Leftover Chicken:

Refresh the noodles in boiling water, drain and place in bowl. Cook vegetables (either in microwave or wok) until just cooked, add to bowl.Add shredded cooked chicken, then add all other ingredients and mix thoroughly. Serve either at room temperature or chilled.Number of Servings: 4Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

The nutritional information for Asian Chicken Salad using Leftover Chicken is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.3

• Total Fat: 6.0 g
• Cholesterol: 105.2 mg
• Sodium: 473.2 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 3.8 g
• Protein: 31.4 g

Asian Chicken Salad using Leftover Chicken is Asian cuisine.