Vietnamese chicken salad — cool rice noodles and shredded chicken tossed with crunchy carrot, cucumber, radish and herbs in a zingy lime-fish sauce dressing, topped with peanuts. Fresh and light.
- 140g Rice Noodles
- 1 Carrots
- 1/2 Cucumber
- 2 Chicken Breasts
- 50g Radish
- 1/2 Red Onions
- Bunch Mint
- 25g Peanuts
- 1 chopped Red Chilli
- Zest and juice of 1 Lime
- 1 ½ tbsp Fish Sauce
- 1 ½ tbsp Soy Sauce
- 1 ½ tbsp Sesame Seed Oil
Video
Preparation
- To make the dressing, whisk all the dressing ingredients together in a large serving bowl. Cook the noodles following the pack instructions, then drain and add to the bowl with the dressing.
- Peel the carrot into long strips with a vegetable peeler, then 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.
