Rice Noodle, Vegetable and Satay Chicken Salad

Serves 4

Time to make: 15 mins


440g shelf fresh Rice noodles

600g bok choy, sliced

2 spring onions, sliced

1 large carrot, peeled into ribbons (150g)

1 red capsicum, sliced (100g)

100g snowpeas, sliced

1/2 bunch coriander, roughly chopped

400g skinless chicken breast, char grilled and sliced.


Satay dressing:

1/2 cup light smooth peanut butter (75g) (Kraft brand – this recipe will not work with other natural peanut butter)

2 tablespoon sweet chilli sauce

2 tablespoons white wine vinegar

1 clove garlic, crushed

1 pinch curry powder



Soak rice noodles in boiling water as directed on packet, drain and allow to cool. Scatter cooled noodles over a serving platter or evenly between serving bowls. Add bok choy, spring onions, carrot, capsicum, snow peas, and coriander. Toss gently to combine. Top with chicken slices.


Add dressing ingredients to a microwaveable safe jar, cok on high for 2 minutes, stir well to combine and drizzle over salad.


Recipe by Joanne Turner in its orgional form.

Accredited Practising Dietitian

Published in Australian healthy Food Guide – Image compliments of Healthy Food Guide wesbite 

Grilled chicken and noodle salad with satay dressing – Healthy Food Guide

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