Vietnamese Chicken Salad

Prep: 20 Mins     Serves: 3

A no-cook main course salad with all the light, fragrant flavours of southeast asia such as peanut, chilli, mint and soy

Ingredients

  • 140g thai rice noodle
  • 1 carrot
  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radish, thinly sliced
  • ½ red onion, finely sliced
  • Small bunch mint, leaves picked
  • 25g natural roasted peanut, roughly chopped
  • For the dressing
  • 1 small red chilli, deseeded and finely chopped
  • Zest and juice 1 lime
  • 1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Instruction

  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.
  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.

Jackie Nguyen

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