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Take a supermarket roast chicken and ready-to-eat konjac noodles, and you’re halfway towards making this healthy no-cook salad.

December 29, 2025

Ingredients

• 1 rotisserie chicken, shredded

• 400g konjac noodles, drained and well rinsed

• 1 small red onion, sliced thinly

• 2-3 bird’s eye chillies, sliced thinly (optional but recommended)

• 1 bunch coriander (about 50g), washed and leaves picked

• ½ lemon, sliced thinly into half-moons with pith and skin on

GINGER AND LIME DRESSING

• 1 tbsp ginger, finely grated

• 3 garlic cloves, finely grated to make 1 tbsp

• juice of 1 lime (about 30ml)

• ⅓ cup light soy sauce

• ½ tsp sugar

• ¼ tsp salt

• ½ cup cold water

Method

1. Step 1

   Start by making the dressing, whisking together the ginger, garlic, lime juice, sugar, salt and water in a bowl with a whisk until the salt and sugar have dissolved. Adjust the flavour balance to taste – it should be fresh, gingery and savoury.

2. Step 2

   To assemble the salad, combine the chicken, noodles and red onion in a large bowl. Add the dressing and set aside for at least 30 minutes to allow the chicken and noodles to soak up the dressing.

3. Step 3

   Just before serving, toss through the coriander, chillies (if using) and sliced lemon.

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