Vietnamese chicken salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 3
Skip to ingredients
Showing items 1 to 3 of 6
- 140g Thai rice noodle
- 1 carrot
- ½ cucumber
- 2 cooked chicken breastsshredded
- 50g radishthinly sliced
- ½ red onionfinely sliced
- small bunch mintleaves picked
- 25g natural roasted peanutroughly chopped
For the dressing
- 1 small red chillideseeded and finely chopped
- zest and juice 1 lime
- 1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil
Nutrition: per serving
- kcal432low
- fat13g
- saturates3g
- carbs46g
- sugars6g
- fibre4g
- protein30g
- salt2.8g
Method
step 1
To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
step 2
Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.
