Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 140g rice noodles; 1 carrot, ribboned; 1/2 cucumber, ribboned; 2 cooked chicken breasts, shredded; 50g radishes, thinly sliced; 1/2 red onion, finely sliced; bunch of fresh mint leaves; 25g peanuts, roughly crushed; 1 red chilli, finely chopped; zest and juice of 1 lime; 1 1/2 tbsp fish sauce; 1 1/2 tbsp soy sauce; 1 1/2 tbsp toasted sesame oil

Crisp ribbons of fresh veg, shredded chicken and vermicelli tossed in a zingy lime-sesame dressing.

15 min serves 2 Easy Watch

Ingredients

140g rice noodles200g

1 carrot, ribboned1

1/2 cucumber, ribboned1

2 cooked chicken breasts, shredded2 pack

50g radishes, thinly sliced200g

1/2 red onion, finely sliced3 pack

bunch of fresh mint leaves25g

25g peanuts, roughly crushed200g

1 red chilli, finely chopped50g

zest and juice of 1 lime1

1 1/2 tbsp fish sauce200ml

1 1/2 tbsp soy sauce150ml

1 1/2 tbsp toasted sesame oil250ml

Method

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.

Cost to cook

serves 2 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.02 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£13.21 est. · serves 2

Meal prep

Meal prep Ready in 15dairy-free