Vietnamese chicken salad
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Poached chicken tops off a colourful Asian salad. Perfect for a packed lunch or quick and easy dinner any day of the week.
Ingredients
Dry rice noodles
100 g
Skinless chicken breast
450 g, (see tip)
Chinese cabbage (wombok)
300 g, finely shredded
Carrot(s)
1 medium, cut into matchsticks
Fresh coriander
½ cup(s), chopped
Fresh mint
¼ cup(s), chopped
Fresh red chilli
1 whole, deseeded, thinly sliced
Lime juice
¼ cup(s), (60ml)
Fish sauce
2 tbs
Brown sugar
1 tbs
Roasted peanuts
1 tbs, unsalted, chopped
Instructions
1
Prepare rice noodles following packet instructions. Rinse under cold water, then drain. Using kitchen scissors, roughly cut rice noodles into shorter lengths and place in a large bowl.
2
Place chicken in a saucepan of boiling water. Reduce heat and simmer, uncovered, for 8–10 minutes or until chicken is cooked through. Drain, set aside to cool, then shred chicken coarsely.
3
Add chicken, wombok, carrot, coriander, mint and chilli to noodles. Whisk lime juice, fish sauce and sugar in a small bowl, then drizzle over chicken salad and toss gently until combined. Serve sprinkled with peanuts.
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