Vietnamese chicken salad

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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.

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

MAKE IT YOURS
Add more heat by leaving the seeds in the chillies.

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