Vietnamese chicken salad

Vietnamese chicken salad

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Cooking time

Prep: 20 mins No cook

Skill level

Easy

Servings

Serves 3

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
432
protein
30g
carbs
46g
fat
13g
saturates
3g
fibre
4g
sugar
6g
salt
2.8g
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Ingredients

  • 140g Thai rice noodles
  • 1 carrot
  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radishes, thinly sliced
  • ½ red onion, finely sliced
  • small bunch mint, leaves picked
  • 25g natural roasted peanuts, 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

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Method

  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.

Recipe from Good Food magazine, September 2012

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Comments

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Utility Kestrel's picture

Well mines looked nothing like the picture, and I forgot to add the red onion but still was a resounding success! As always with these types of ingredients there was great range of interesting flavours in one mouthful. Even went for seconds! Definitely a winner!

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