Marinated Chicken with a Crispy Noodle and Sweet Potato Salad



Created by:

Waraburra State School, QAST




6chicken thighs
1 1/2 cupssweet soy
6tablespoonsgarlic, crushed
3cupscoleslaw mix
1 1/2cupscherry tomatoes
1 1/2cupsbeetroot, diced
1 1/2cupscarrot, julienne
1 1/2cupscapsicum, julienne
1 1/2 cupssweet potato, roasted and diced
1 1/2cupscroutons
balsamic vinegar, drizzle (optional)


  1. Dice chicken thighs and mix with marinade ingredients (sweet soy and garlic) and place into the fridge for an hour. If you want a better tasting result leave in the fridge overnight.
  2. Add oil to the fry pan and cook marinated chicken until it is crispy and cooked in the middle.
  3. Whilst the chicken is cooking, throw together all your salad ingredients into a bowl and mix well.
  4. For 1 serving, scoop out a cup of salad and approx. 50g of chicken to place in a bento box container.
  5. Add a sprinkle of croutons and drizzle with balsamic vinegar or french dressing; just before serving.

Recipe description

A variety of fresh, cool salad ingredients combined with the crunch and crisp mouthfeel from the croutons and chicken.


Vegetarian – swap chicken for tofu.

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