Vietnamese chicken salad
This vibrant Vietnamese chicken salad delivers a bright, herbaceous punch with tender shreds of poached chicken, chewy rice noodles, and a medley of fresh herbs like mint and cilantro. The dressing—tangy lime, pungent fish sauce, and a touch of honey—coats every bite in a balanced, umami-rich glaze, while toasted peanuts add a satisfying crunch. It’s a refreshing yet deeply flavorful dish that balances sweet, sour, salty, and herbal notes in every forkful. Worth making for its effortless harmony of textures and the way it brightens any table.
Ingredients
- Rice Noodles140g
- Carrots1
- Cucumber1/2
- Chicken Breasts2
- Radish50g
- Red Onions1/2
- MintBunch
- Peanuts25g
- Red Chilli1 chopped
- LimeZest and juice of 1
- Fish Sauce1 ½ tbsp
- Soy Sauce1 ½ tbsp
- Sesame Seed Oil1 ½ tbsp
Nutrition
Directions
- 1
step 1
- 2
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.
- 3
step 2
- 4
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.
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