Vietnamese chicken and noodle salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Vietnamese cuisine is all about freshness, crunch and full on flavour from herbs. This salad ticks all the boxes and can be made for lunch in just 15 minutes.
Ingredients
Dry rice noodles
150 g
Fried shallots
1 tbs
Iceberg lettuce
4 leaf, leaves
Coleslaw mix, without dressing
210 g
Vietnamese dipping sauce
40 ml, or dressing
Cooked skinless chicken breast
360 g, (2 cups, shredded)
Instructions
1
Prepare rice noodles following packet instructions or until just tender. Drain. Place salad from Vietnamese salad kit in a large bowl. Add chicken, dressing from salad kit and noodles and toss gently to combine.
2
Top iceberg lettuce with salad and sprinkle with crispy shallots from salad kit. Serve.
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