Lunch

Vietnamese Chicken Salad

Name: Vietnamese Chicken Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 140g rice noodles; 1 carrot, peeled into long strips; 1/2 cucumber, peeled into long strips, seeds discarded; 2 chicken breasts, shredded; 50g radish; 1/2 red onion; mint, Bunch; 25g peanuts; 1 chopped red chili, chopped; lime, zested and juiced, Zest and juice of 1; 1 ½ tbsp fish sauce; 1 ½ tbsp soy sauce; 1 ½ tbsp sesame seed oil

A fresh Vietnamese-style chicken and rice noodle salad with crisp vegetables, herbs, peanuts, and a savory lime dressing.

30 min
620 kcal
Vietnamese
Salad

Mellowpan tip: Ready in 30 min. A good one for a busy weeknight.

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Ingredients

For 2 servings

Steps

Step 1:
Whisk the lime zest and juice, fish sauce, soy sauce, and sesame seed oil together in a large serving bowl to make the dressing.
Step 2:
Cook the rice noodles according to the package instructions.
Step 3:
Drain the noodles and add them to the bowl with the dressing.
Step 4:
Peel the carrot into long strips using a vegetable peeler.
Step 5:
Peel the cucumber into long strips in the same way, stopping at the seeds and discarding the seeds.
Step 6:
Add the carrot, cucumber, shredded chicken, radishes, red onion, and mint to the noodle mixture.
Step 7:
Toss well to coat everything in the dressing.
Step 8:
Scatter the peanuts over the salad and serve.