Green Chicken Noodle Salad


Prep time: 20 minutes

Cooking time: 30 minutes

Serves: 4


  • 2 x packets of noodles (barenaked noodles) 
  • 400-500g chicken breast fillets  
  • 1 lemon 
  • 3 green chilli (bull horn) 
  • 1-3 long green chilli (depending on your preference of heat)  
  • 2 bunches asparagus 
  • 1 avocado 
  • 1 cup of peas 
  • 1 cucumber 
  • 1 large cup spinach  
  • Large bunch snow pea sprouts 
  • ½ bunch of spring onion (ends removed) 
  • large bunch thai basil (leaves) 
  • large bunch coriander (stems removed) 
  • coconut oil 
  • olive oil 
  • salt 
  • pepper 



1. Prepare the chicken by slicing the breast fillets into thin slices. Heat a pan with coconut oil or your preferred oil then cook the chicken on all sides under golden brown. Squeeze lemon juice over the top and season. Set aside.

2. To make the green chili salsa use the best amount of chili for your preference. Cut both types of chili longways in half, clean and remove the seeds out of the bull horn chili and place all onto a grill. Chargrill or fry on both sides until soft, smokey, and the skin is charred. Remove from the heat and place into a blender or food processor. Add the coriander and olive oil then blend. Adjust the seasoning throughout. Set aside. 

3. Prepare the asparagus by removing the ends and cutting in half. Cook on a hot pan with oil or butter. Season and set aside. 

4. Prepare the peas by opening them in half using your fingers. Remove the peas from the skin, throwing out the skin or saving and using in the future for a stock. 

5. Prepare the cucumber by cutting it into half then again in half and into quarters, or anyway that you like. 

6. Prepare the avocado by cutting it in half then slicing the avocado with a knife and removing the avocado from the skin with a spoon. 

7. Rinse the spinach leaves, the snow pea sprouts and the thai basil and set aside. 

8. Roughly chop the spring onion and set aside. 

9. To prepare the noodles drain and rinse the noodles and warm them up on a hot pan with oil. 

10. To serve arrange all of the green vegetables around a bowl, with the noodles in the centre and the chicken on the side.  Serve with a spoon of the chargrilled green chili salsa and any extra seasoning.