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Sweet and Sour Chicken Salad

  • Total Time: 25 minutes
  • Yield: 4 1x


Units Scale
  • 1/2 cup sweet chilli sauce
  • 2 tbsp soy sauce
  • 1/4 cup lime juice
  • 4 chicken thigh fillets
  • 1 packet (85g) instant noodles
  • 1 tbsp oil (peanut, vegetable, sesame or olive oil)
  • 4 cup wombok cabbage, washed and thinly sliced
  • 2 carrots, sliced into matchsticks using a v-slicer
  • 2 cup fresh coriander (cilantro) leaves
  • 2 cup fresh mint leaves


  1. Combine sweet chilli, soy and lime juice to make the marinade/dressing.
  2. Heat a frypan to medium heat. Pour in ⅓ of sauce, add the chicken and combine so the chicken is coated. Cover with a lid and cook for 10-15 minutes turning every 3-4 minutes to coat the chicken.
  3. Meanwhile, gently break apart the instant noodles. Heat a small frypan on a medium heat, add oil and instant noodles. Cook for 5-10 minutes until they are golden in colour.
  4. Combine remaining ingredients to make the salad. Serve with cooked chicken, toasted noodles and remaining ⅔ sauce as dressing.


  • Gluten-free Option: Skip the instant noodles or use gluten-free instant noodles and use tamari in place of soy sauce.
  • Vegetarian Option: Use tofu or your favourite plant-based meat alternative.
  • Don’t have a V-slicer? Grate the carrot or cut as you like to for salads.
  • If you don’t eat coriander, swap for parsley or baby spinach.
  • Wombok is a chinese cabbage found in grocery stores or Asian supermarkets. You can easily swap for a thinly sliced coleslaw mix.
  • Prep Time: 10 mins
  • Cook Time: 15 mins