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Vietnamese chicken salad

Vietnamese chicken salad

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • 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: per serving
HighlightNutrientUnit
low inkcal432
fat13g
saturates3g
carbs46g
sugars6g
fibre4g
protein30g
salt2.8g
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Ingredients

For the dressing

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.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

Rating: 5 out of 5.8 ratings
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