Name: Easy Chicken Mango Noodle Salad recipe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12
Cuisine: australian
Ingredients: 150g rice vermicelli noodles; 1 punnet cherry tomatoes, halved; 1/2 iceberg lettuce, shredded; 1 Lebanese cucumber, sliced; 1/2 bunch mint, leaves picked; 2 mangoes, diced; 2 avocados, diced; 1 cup cooked chicken, shredded; 1/2 cup light olive oil; 1/3 cup lime juice; 2 tsp caster sugar; 2 tsp sesame oil; 1 small clove garlic, crushed

by Greer Worsley Last updated on 12/06/2019

This cold chicken mango salad is loaded with tropical summer flavours, perfect for your next barbecue. - Greer Worsley

Ingredients

150g rice vermicelli noodles
1 punnet cherry tomatoes, halved
1/2 iceberg lettuce, shredded
1 Lebanese cucumber, sliced
1/2 bunch mint, leaves picked
2 mangoes, diced
2 avocados, diced
1 cup cooked chicken, shredded

Dressing

1/2 cup light olive oil
1/3 cup lime juice
2 tsp caster sugar
2 tsp sesame oil
1 small clove garlic, crushed

Method

Step 1

Cook rice vermicelli noodles in boiling water for 2 minutes, then drain and rinse under cold water. Set aside.
Step 2

To make the dressing, add all the ingredients to a small jar and shake well.
Step 3

Placed cooked rice vermicelli noodles in a large bowl with remaining ingredients. Pour over dressing and carefully toss to combine. Transfer to a serving dish.

Recipe Notes

from Australia’s Best Recipes team

This recipe serves 8 - 12 as a side.

Rice vermicelli noodles are available in the Asian food section of the supermarket. They are quick to cook but make sure to drain them well before using them in this salad.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.