3
Vietnamese
Vietnamese chicken salad
Allergens: Fish, Gluten, Nuts, Peanuts, Sesame, Soya
A light noodle salad, chicken over rice noodles with herbs and lime.
Ingredients
- Soy sauce 1.5 tbsp
- Fresh mint
- Carrot 1
- Cucumber 0.5
- Fresh chilli 1
- Lime
- Radishes 50 g
- Red onion 0.5
- Chicken breast 2
- Fish sauce 1.5 tbsp
- Rice noodles 140 g
- Sesame oil 1.5 tbsp
- Peanuts 25 g
Method
- 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.
- 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.