Vietnamese chicken salad

Vietnamese chicken salad Easy Food

Serves 4

For the dressing:
4 garlic cloves, crushed
2 tbsp rice vinegar
4 tbsp fish sauce
2 tbsp brown sugar
6 tbsp lime juice
6 tbsp vegetable oil
3 red chillies, deseeded and finely chopped

For the salad:
170g rice noodles
400g leftover Poulet Bonne Femme rotisserie chicken or other free range chicken, shredded
4 large carrots, grated
¼ head of cabbage, shredded
Handful of fresh coriander, chopped
Handful of fresh mint, chopped
3 spring onions, chopped

  1. Whizz the garlic, rice vinegar, fish sauce, sugar, lime juice and oil together in a food processor until smooth. Stir in the chopped red chillies.
  2. Break the rice noodles into 3cm lengths. Soak in a large bowl of cold water for 15-20 minutes or until softened, then drain.
  3. Heat one tablespoon of the dressing in a large pan over a medium-high heat. Add the noodles and cook for 5-6 minutes, then remove to a bowl.
  4. In a large salad bowl, combine the chicken, noodles, vegetables, fresh herbs and remaining dressing. Toss to coat everything evenly, then serve.

Learn more about Poulet Bonne Femme chicken here!

Per Serving: 483kcals, 18.8g fat (2.3g saturated), 29.6g carbs, 9.8g sugars, 46.3g protein, 4.3g fibre, 0.864g sodium

Add more heat by leaving the seeds in the chillies.