Vietnamese Chicken Salad
This refreshing Thai noodle salad is a light and vibrant dish that is bursting with flavors and textures. A colorful combination of tender rice noodles, crunchy vegetables, tender shredded chicken, and zesty dressing, all topped with fragrant mint leaves and a sprinkle of roasted peanuts. Perfect for a quick and healthy meal that is sure to satisfy your taste buds.
— Constant Cookbook
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
- 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
Instructions
- 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.
Prep Time
PT20M
Yield
Serves 3
Nutrition
- Calories: 432 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 30 grams protein
- Sodium Content: 2.8 milligram of sodium
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