Vietnamese · chicken

Vietnamese chicken salad

Name: Vietnamese chicken salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 140g Rice Noodles; 1 Carrots; 1/2 Cucumber; 2 Chicken Breasts; 50g Radish; 1/2 Red Onions; Bunch Mint; 25g Peanuts; 1 chopped Red Chilli; Zest and juice of 1 Lime; 1 ½ tbsp Fish Sauce; 1 ½ tbsp Soy Sauce; 1 ½ tbsp Sesame Seed Oil

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Rice Noodles140 g
Carrots1
Cucumber½
Chicken Breasts2
Radish50 g
Red Onions½
Mint
Peanuts25 g
Red Chilli1
Lime
Fish Sauce1.5 tbsp
Soy Sauce1.5 tbsp
Sesame Seed Oil1.5 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

2 steps · 0 min

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.
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.