Spicy Chicken Salad With Cilantro, Mint and Noodles

Name: Spicy Chicken Salad With Cilantro, Mint and Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 1 garlic clove, finely chopped; 1 teaspoon curry powder; 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 tablespoon chili sauce; 2 tablespoons fresh basil, chopped; 2 tablespoons vegetable oil; 1 tablespoon balsamic vinegar; 1 tablespoon soy sauce; 1 teaspoon sugar; 1 tablespoon chili sauce; 4 tablespoons vegetable oil; 4 ounces rice vermicelli; 1 small red onion, very finely sliced; 2 ounces cilantro; 4 sprigs mint; 1 red pepper, cut into fine strips; mixed salad green

Servings: persons

1 lb boneless skinless chicken breast
1 garlic clove, finely chopped
1 teaspoon curry powder
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon chili sauce
2 tablespoons fresh basil, chopped
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon chili sauce
4 tablespoons vegetable oil
4 ounces rice vermicelli
1 small red onion, very finely sliced
2 ounces cilantro
4 sprigs mint
1 red pepper, cut into fine strips
mixed salad green

1
Cut the chicken into 1in strips, and place in a large bowl.
2
Combine the marinade ingredients and pour on to the chicken, and mix well.
3
Allow to marinate for at least 30 minutes.
4
Preheat the broiler to high.
5
Place the chicken strips on a broiler tray and broil for 4-5 minutes without turning.
6
When cooked, remove and cover with foil while you prepare the salad.
7
To make the dressing, stir together the dressing ingredients in a small bowl.
8
Place the rice vermicelli in a large bowl, and cover with boiling water.
9
Leave until soft, about 10 minutes.
10
Place the sliced onion in iced water for 2-3 minutes, this will make it crisp, and mellow the flavour out a little.
11
Drain both the vermicelli and onion well, and place in a large bowl.
12
Tear the cilantro and mint leaves away from the stalks, and add to the bowl along with the salad leaves and the red pepper.
13
To serve, add the chicken strips, the juices, and the dressing to the salad.
14
Toss gently with your hands, and divide onto plates, arranging in an attractive manner.
15
Serve at once.

568

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 19 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 1 garlic clove, finely chopped, 1 teaspoon curry powder, 1 tablespoon brown sugar, and more.

Yes, Spicy Chicken Salad With Cilantro, Mint and 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!