Chicken and Rice Noodle Salad
30 min · 1 serving · 567 kcal/serving
Chicken and Rice Noodle Salad – at a glance
Chicken and Rice Noodle Salad is a high-protein Fitaily recipe for 1 serving (lunch). You can make it in about 30 minutes. One serving has about 567 kcal, 55.5 g protein, 67.6 g carbs, 7 g fat.
A nutritious and healthy salad rich in protein, fiber, and vitamins. It’s the perfect choice for a light yet filling lunch or dinner that supports muscle recovery and gut health.
Nutrition per serving
| Calories | 567 kcal |
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| Protein | 55.5 g |
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| Carbs | 67.6 g |
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| Fat | 7 g |
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We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: high-protein. Meal: lunch. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: gluten (zboża), soja. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- To make it gluten-free: swap the pasta for a gluten-free version. Check labels — this is not a certified gluten-free recipe.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 50 g Rice noodles
- 150 g Chicken breast
- 70 g Red Cabbage
- 40 g Red bell pepper
- 70 g Carrot
- 80 g Cucumber
- 1 szt Lime
- 10 g Chives
- 20 g Soy sauce
- 15 g Sriracha sauce
- 5 g Spices (oregano, curry, turmeric, garlic, paprika)
Preparation
- Pour boiling water over the rice noodles and let them sit for 5 minutes. After that, drain them, transfer them to a pot, add a little water and a pinch of salt, cook for 10 minutes, and then drain them again.
- Dice the chicken and season with oregano, curry powder, turmeric, garlic, and sweet and smoked paprika. Add 10 g of soy sauce and the juice of half a lime. Stir and sauté in a skillet until tender.
- Prepare the vegetables: use a peeler to cut the carrots and cucumber into strips, cut the bell pepper into strips, and shred the cabbage.
- In a bowl, combine the pasta, fried chicken, prepared vegetables, and chopped chives.
- Drizzle the juice from the remaining half of the lime over the dish, add the remaining 10 g of soy sauce and the Sriracha sauce. Mix thoroughly and serve.
Frequently asked questions
How many calories and protein are in one serving of Chicken and Rice Noodle Salad?
One serving has about 567 kcal, 55.5 g protein, 67.6 g carbs, 7 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Can Chicken and Rice Noodle Salad be made gluten-free?
You can try a gluten-free version: swap the pasta for a gluten-free version. We have not lab-verified that variant.
Is Chicken and Rice Noodle Salad good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.