Vietnamese chicken salad
A fresh Vietnamese-style salad of rice noodles, shredded chicken and crisp vegetables tossed in a zesty fish sauce dressing.
| zest and juice 1 lime | Whisk dressing in serving bowl | Cook noodles, drain, add to dressing | Toss in chicken, veg and mint | Scatter over peanuts and serve |
| 1 ½ tbsp fish sauce | ||||
| 1 ½ tbsp low-sodium soy sauce | ||||
| 1 ½ tbsp sesame oil | ||||
| 1 small red chilli, deseeded and finely chopped | ||||
| 140g Thai rice noodle | ||||
| 1 carrot, peeled into strips | Peel carrot and cucumber into strips | |||
| ½ cucumber, peeled into strips (seeds discarded) | ||||
| 2 cooked chicken breasts, shredded | ||||
| 50g radish, thinly sliced | ||||
| ½ red onion, finely sliced | ||||
| small bunch mint leaves, picked | ||||
| 25g natural roasted peanut, roughly chopped |
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