Vietnamese chicken salad
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Difficulty and servings
Serves 3
Preparation and cooking times
Prep 20 mins
NO COOK
- 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.
PER SERVING
432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g
Recipe from Good Food magazine, September 2012.
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http://www.bbcgoodfood.com/recipes/2411641/
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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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Difficulty and servings
Serves 3
Preparation and cooking times
Prep 20 mins
NO COOKIngredients
- 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
PER SERVING
432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g
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