Teriyaki chicken salad with crispy noodles

With crunch, zing and zest, this chicken salad with crispy noodles is a winner. Exotic Food Teriyaki Sauce creates a delicious flavour that will keep you coming back for more.

  • 15 mins preparation
  • Serves 4
  • Print


  • 1/2 cup Exotic Food teriyaki sauce
  • 1/4 cup freshly squeezed orange juice (approximately 1 medium orange)
  • 1 tablespoon Exotic Food sweet chilli sauce
  • 1 teaspoon white vinegar
  • 3 cup shredded cooked chicken (approximately 1 small cooked chicken from the supermarket)
  • 2 baby cos lettuce, separated into leaves
  • 1/2 telegraph cucumber, thinly sliced or sliced in ribbons
  • 1 cup cherry tomatoes, halved
  • 2 spring onions, thinly sliced
  • 1 handful of sugar snap peas (optional)
  • 75 gram snow peas, thinly sliced
  • 1/4 cup shelled, cooked edamame beans
  • 3 big handfuls crispy noodles
  • 1/2 cup roasted cashews or peanuts (optional)
  • 1/2 cup chopped coriander or mint – or a combination of both
  • zest of 1 orange (optional)


  • 1
    Make the dressing: combine Exotic Food teriyaki sauce, orange juice, sweet chilli sauce and vinegar in a small bowl and whisk together. Drizzle 1/3 of the dressing over the chicken and toss gently to coat.
  • 2
    Layer the salad ingredients on a large serving plate or individual plates, scattering crispy noodles between the layers.
  • 3
    Drizzle salad with reserved dressing and scatter with herbs. Add roasted nuts and a scattering of orange zest if using. If making the salad ahead, leave the crispy noodles out until just before you serve to prevent them going soggy.