Chicken Noodles Salad

Today I'm going to share a simple salad recipe. A crunchy, light and overtly satisfying salad that needs only a few ingredients and a basic vinaigrette to bring everything together. If you're looking for something light yet fulfilling for lunch on a work day or any other day to say, this can be one of your best bets.

Good thing about this salad is it's flexibility. Keeping the basic, you can modify it according to your taste and choice. If you're looking for something vegetarian, just omit the chicken and add some fried tofu. Love eggs in your salad? Add some boiled eggs, instead of chicken or have both!

Chicken Noodles Salad

Ingredients:

Boiled Chicken strips – 1cup ( you can use rotisserie chicken as well)

Lettuce chopped – 2 cups

Carrots grated- 1 cup

Noodles (cooked) – 1 cup

For Dressing:

Sesame Oil- 1tbsp

Soy Sauce – 1 tsp

Honey – 1tsp

White Vinegar – 1tsp

Chili Flakes (optional) – ½ tsp

Process:

1.Boil a boneless chicken breast with 1tsp salt, 1/2 tsp pepper, 1/2tsp each of ginger and garlic paste until cooked through.

2. Once cooled, shred the boiled chicken into biteable strips.

3. Cook the noodles according to packet instructions.

4. Heat 1tsp oil in a pan and fry the noodles till crispy.

5. Mix all the dressing ingredients and rest for 5 mins. This helps to incorporate the flavors.

6. In a big bowl, take all the veggies and combine the chicken and noodles. Pour in the dressing and mix well just before serving. Enjoy!