Vietnamese Chicken Salad
Ingredients
- 500g chicken breast fillets
- 150g rice stick noodles
- 2 tbspn rice vinegar
- 4 tbspn fresh lime juice
- 2 tbspn sweet chilli sauce
- 4 tsp fish sauce
- 2 tsp peanut oil
- 100g (2 cups) finely shredded chinese cabbage
- 2 carrots, peeled, coarsely grated
- 8 green shallots, ends trimmed, thinly sliced diagonally
- 1/4 cup loosely packed fresh mint leaves
- 1/4 cup firmly packed fresh coriander leaves
Directions
Place chicken in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer, uncovered, for 10 minutes or until chicken is cooked through. Use a slotted spoon to transfer chicken to a plate. Set aside for 10 minutes to cool slightly. Coarsely shred chicken and place in a large bowl.
Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate. Drain well.
Place vinegar, lime juice, sweet chilli sauce, fish sauce and oil in a screw-top jar and shake until well combined.
Add the noodles, cabbage, carrot, green shallot, mint and coriander to the chicken and gently toss to combine. Drizzle with dressing and gently toss to combine. Divide the salad among serving plates and serve immediately.
Serves 4.
Nutritional Info: 308 calories, carbs 33g, protein 32g, fat 3.9g, sat fat 0.8g, fibre 2g
