Grilled Chicken Salad with Crispy Noodles Recipe

Name: Grilled Chicken Salad with Crispy Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small boneless skinless chicken breasts (1 lb./450 g); 1 cup boiling water; 1/2 English cucumber, peeled, sliced diagonally and cut into matchlike sticks; 1/4 cup Kraft Asian Sesame Dressing; 1/4 cup hoisin sauce; 1 tsp. grated gingerroot; 1/4 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09; 1/2 cup oil; 1 oz. (30 g) rice vermicelli, uncooked; 1 stalk celery, thinly sliced diagonally; 2 green onions, thinly sliced diagonally; 1 Tbsp. thinly sliced Holland red chiles; 2 tsp. sesame seed, toasted; 1/2 cup loosely packed coriander leaves

Servings: persons

4 small boneless skinless chicken breasts (1 lb./450 g)
1 cup boiling water
1/2 English cucumber, peeled, sliced diagonally and cut into matchlike sticks
1/4 cup Kraft Asian Sesame Dressing
1/4 cup hoisin sauce
1 tsp. grated gingerroot
1/4 tsp. orange zest Safeway 1 lb For $0.79 thru 02/09
1/2 cup oil
1 oz. (30 g) rice vermicelli, uncooked
1 stalk celery, thinly sliced diagonally
2 green onions, thinly sliced diagonally
1 Tbsp. thinly sliced Holland red chiles
2 tsp. sesame seed, toasted
1/2 cup loosely packed coriander leaves

1
Heat barbecue to medium-high heat.
2
Grill chicken 7 to 8 min.
3
on each side or until done (170 degrees F).
4
Meanwhile, pour boiling water over cucumbers in bowl; let stand 5 min.
5
Drain; rinse with cold water to cool.
6
Combine dressing, hoisin sauce, ginger and orange zest.
7
Heat oil in wok on medium-high heat until almost smoking hot.
8
Add 1/3 of the vermicelli; cook 5 to 7 sec.
9
or until puffed and a pale gold colour.
10
Remove from wok with slotted spoon; drain on paper towel-covered plate.
11
Repeat with remaining vermicelli.
12
Reserve remaining oil for another use.
13
Cut chicken into thin strips.
14
Place vermicelli on centre of large platter; top with cucumbers, celery and chicken.
15
Drizzle with dressing mixture; top with remaining ingredients.

1048

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 small boneless skinless chicken breasts (1 lb./450 g), 1 cup boiling water, 1/2 English cucumber, peeled, sliced diagonally and cut into matchlike sticks, 1/4 cup Kraft Asian Sesame Dressing, and more.

Yes, Grilled Chicken Salad with Crispy Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Chicken Salad with Crispy Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions