Chicken & rice noodle salad

The chicken together with the rice noodle, tomatoes, cucumbers, lettuce and coriander topped off with our Oriental Salad Dressing makes this a refreshing summer salad.

Preparation Time

90 minutes

Ingredients (serves 6)

  • 1 cold BBQ chicken
  • 1 punnet cherry tomatoes
  • 200g rice noodles
  • ¼ cup coriander leaves (optional)
  • 5 tbsp. Café 26 oriental salad dressing
  • ½ teaspoon sea salt
  • 200g lebanese cucumbers
  • 800g mixed lettuce


  1. Soften the rice noodle by soaking in salt and boiling water for 5 minutes.
  2. Drain the water out, then chill the noodles in the fridge for 1 hour.
  3. Wash cherry tomatoes, lebanese cucumbers and mixed lettuce.
  4. Cut cucumbers into julien then mix well.
  5. Cut BBQ chicken into small pieces (skinless & boneless).
  6. Arrange softened and chilled rice noodles into salad bowl. Put mixed lettuce, cherry tomatoes and cut cucumbers on top of rice noodles, then put chicken pieces on top of mixed salad.
  7. Spread over Café 26 oriental salad dressing then garnish with coriander leaves.