Chicken Breast with Green Noodle Salad
30 min
Veggie noodles made from zucchini and carrot, tossed with capers, lemon, and basil — quick weeknight dinner that actually feels fresh.
chickenhealthyquick
Crispy vegetables, glass noodles, and juicy chicken wrapped in rice paper — these are as fun to make as they are to eat.
Instructions
- 1
Season the chicken breasts with salt and pepper, then fry them in a medium-hot pan with oil or margarine for 2 minutes on each side. Turn the heat down low, put a lid on, and let them cook for another 4 minutes. Let the chicken rest a few minutes, then slice into finger-thick strips lengthways.
- 2
Peel the carrot and cut into thin strips. Clean the pepper and slice thinly. Cut the cucumber into thin strips. A mandoline or julienne peeler makes this a lot easier.
- 3
Slice the pointed cabbage into thin strips using a knife or cheese slicer.
- 4
Cook the glass noodles according to the packet instructions.
- 5
Pour warm water into a deep plate or oven dish. Dip one sheet of rice paper in for a few seconds until it softens.
- 6
Lay the softened rice paper on a damp board. Arrange the red cabbage, carrot strips, noodles, chicken, cucumber, pepper, and coriander along the bottom edge of the paper.
- 7
Carefully fold the rice paper over the filling and roll it up like a sausage. Cut each roll in half before serving. Garnish with sesame seeds and fresh coriander if you like.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
242mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
242mg
Sodium
Tips from the kitchen
- The chicken is done when you press it and it feels firm but not hard. If it still feels squishy in the middle, give it another minute with the lid on. Slicing too early means dry edges and a pink center.
- Rice paper goes from stiff to too soft in about 10 seconds. Dip it, pull it out while it still feels slightly firm, and let it finish softening on the board. If you wait until it's fully floppy in the water, it'll tear when you roll.
- Keep a damp cloth or wet board under the rice paper while you fill it. Dry surfaces make it stick and rip. A damp cutting board works well.
- Don't overfill. It's tempting to pile everything in, but about a tablespoon of each filling is enough. Too much and the roll splits when you cut it in half.
- Cook the glass noodles just before you start rolling. Cold noodles clump together and are harder to portion out. If they do clump, just snip through them a few times with scissors.
Ways to vary it
- Swap the chicken for cooked prawns if you want a lighter option. Just slice them in half lengthways so they sit flat in the roll.
- Add a few thin slices of avocado alongside the cucumber. It makes the rolls a bit more filling and works well with the coriander.
- For a vegetarian version, skip the chicken and add extra glass noodles and a handful of edamame. The rolls hold together just as well.
Storage & leftovers
These are best eaten the day you make them. Wrapped individually in cling film, they keep in the fridge for up to a day, but the rice paper gets a bit chewy and the vegetables lose their crunch. They don't freeze well at all. No reheating needed since they're served cold.
What to serve with it
A simple peanut dipping sauce or sweet chili sauce on the side is all you need. A light cucumber salad with rice vinegar works too if you want something next to the rolls.
UC
By Untrained ChefPublished 23 June 2026
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