Vietnamese chicken salad

Vietnamese chicken salad

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins No cook

Easy

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: per serving

  • kcal432
  • fat13g
  • saturates3g
  • carbs46g
  • sugars6g
  • fibre4g
  • protein30g
  • salt2.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g Thai rice noodle
  • 1 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber
  • 2 cooked chicken breast, shredded
  • 50g radish, thinly sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ red onion, finely sliced
  • small bunch mint, leaves picked
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g natural roasted peanut, roughly chopped

For the dressing

  • 1 small red chilli, deseeded and finely chopped
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (2)

ninnoc's picture
5

This was lovely. I reduced the noodle and peanut quantity and left out the oil, which made a nice lunch for under 250 calories per portion.

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!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…