Vietnamese chicken salad
Ingredients
| Ingredients | Measure |
| Rice Noodles | 140g |
| Carrots | 1 |
| Cucumber | 1/2 |
| Chicken Breasts | 2 |
| Radish | 50g |
| Red Onions | 1/2 |
| Mint | Bunch |
| Peanuts | 25g |
| Red Chilli | 1 chopped |
| Lime | Zest and juice of 1 |
| Fish Sauce | 1 ½ tbsp |
| Soy Sauce | 1 ½ tbsp |
| Sesame Seed Oil | 1 ½ tbsp |
Instruction
- 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