Vietnamese Chicken Salad
This vibrant chicken noodle salad is bursting with fresh flavors and textures. Perfectly cooked chicken, crisp cucumber ribbons, and a medley of herbs and spices come together to create a dish that's as delightful to eat as it is beautiful to look at. Tossed in a zesty lime and fish sauce dressing, this salad is both satisfying and refreshing, making it a perfect choice for a light and flavorful meal.
— Constant Cookbook
Ingredients
- 2 small, cooked skinless chicken breasts , shredded
- ½ cucumber , cut into ribbons
- 2 shallots , peeled and very finely chopped
- small handful mixed mint and coriander leaves
- 1 red chilli , thinly sliced
- 3 limes , juiced
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
- 1 tbsp roasted peanuts , roughly chopped
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
PT15M
Yield
Serves 2
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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