Chicken & Rice Noodle Salad + Changs Oriental Fried Noodle Salad Dressing



  • 3 small (about 500g) single chicken breast fillets
  • 150g Changs Super Low Cal noodles
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sweet chilli sauce
  • 2 teaspoons Changs Oriental Fried Noodle Salad Dressing
  • 100g Chinese cabbage
  • 2 carrots, peeled, coarsely grated
  • 8 green shallots
  • 1/4 cup loosely packed fresh mint leaves
  • 1/4 cup firmly packed fresh coriander leaves
  • Sesame seeds to taste


  1. Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Set aside for 10 minutes to cool slightly. Shred chicken and place in a large bowl.
  2. Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.
  3. Combine vinegar, lime juice, sweet chilli sauce, fish sauce and oil for dressing
  4. Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Add the sesame seeds to taste