Vietnamese chicken salad

Method 1

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

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

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.

Method 2

Ingredients:

- 1 pound of chicken breasts, cooked and shredded

- 1 head of lettuce, chopped

- 1 cucumber, julienned

- 1 carrot, julienned

- 1 bell pepper, thinly sliced

- 1/2 cup of fresh mint leaves

- 1/2 cup of fresh cilantro leaves

- 1/4 cup of roasted peanuts, roughly chopped

- 1/4 cup of fried shallots

- 1/4 cup of fish sauce

- 2 tablespoons of lime juice

- 1 tablespoon of sugar

- 1 clove of garlic, minced

- 1 red chili, thinly sliced (optional)

Instructions:

1. In a small bowl, mix together fish sauce, lime juice, sugar, garlic, and red chili (if using) to make the dressing.

2. In a large bowl, combine shredded chicken, lettuce, cucumber, carrot, bell pepper, mint leaves, and cilantro.

3. Pour the dressing over the salad and toss until everything is well coated.

4. Sprinkle with chopped peanuts and fried shallots before serving.

Comments

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