Vietnamese chicken and noodle salad
SmartPoints® value per serving
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.
Dry rice noodles
4 leaf, leaves
Coleslaw, without dressing
Vietnamese dipping sauce
40 ml, or dressing
Chicken, lean breast, skinless, stewed or braised
360 g, (2 cups, shredded)
- 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.
- Top iceberg lettuce with salad and sprinkle with crispy shallots from salad kit. Serve.
TIP: We used a salad kit that has cabbage, mizuna, carrot, red onion, radish, coriander, Vietnamese dressing and crispy shallots. Find it in the vegetable section of most major supermarkets. If unavailable, you could use any Asian-style salad leaves tossed with 2 tablespoons Vietnamese dressing and 1 tablespoon fired shallots.