Name: Vietnamese chicken salad
Prep time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Vietnamese
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; 1 small red chilli deseeded and finely chopped; zest and juice 1 lime; 1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

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Vietnamese chicken salad

Vietnamese chicken salad

Good Food team

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Serves 3

Easy

Prep: 20 mins

No cook

A star rating of 4.9 out of 5.9 ratingsRate

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

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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
1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

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Nutrition: per serving

kcal432

low
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.

Recipe from Good Food magazine, September 2012

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A star rating of 4.9 out of 5.9 ratings

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