Chicken Noodle Salad
2 servings
15 minutes
Chicken salad with noodles is a light and sophisticated dish of European cuisine that combines the tenderness of boiled chicken breast, the freshness of cucumber, and the delicacy of egg noodles. This salad features a unique texture: soft noodles harmoniously blend with crunchy vegetables, creating a pleasant contrast. A light hint of Provençal oil adds a touch of sophistication, while a pinch of ground red pepper gives it a mild spiciness. It is ideal as a refreshing dish on warm days or as a light dinner that allows you to enjoy soft flavor nuances. Due to its simplicity and balance, this salad is suitable for both everyday menus and festive tables. The chilled version makes it especially refreshing, and its harmony of flavors leaves a pleasant aftertaste.
1
Boil water in a pot and add noodles to it.
- Egg noodles: 250 g
2
Boil the vermicelli for 4 minutes.
3
Once it's ready, drain the water and rinse the noodles. Cut the cucumber into thin strips, remove the seeds, and add it to the noodles with pre-cooked chicken.
- Cucumbers: 0.3 piece
- Chicken breast: 140 g
4
Pour in the Provence oil, it will be much tastier than with regular butter.
5
The salad should be cold, so the noodles need to be cooled.
