Vietnamese Chicken Salad
WITH Sarah McCarthy
Dinner/Lunch • 15 Minutes • Serves: 4 • Cost: $10.00 ($2.50 Per Serve)
This simple Vietnamese salad is fresh and filling, and features chicken, noodles, herbs and a tasty dressing. It’s a light dinner to go for on the days you feel like you have really indulged at a holiday party.
- 2 cups roast chicken, shredded
- 1 small carrot, finely sliced
- 1 cup cabbage, finely shredded
- 1 long red chilli, finely sliced
- ½ cup torn mint leaves, plus extra to serve
- 2 spring onions, finely sliced
- ¼ cup fried shallots
- 270g packet rice vermicelli noodles
- 2 cups lettuce leaves
- ¼ cup crunchy fried noodles
- ¼ cup honey
- 2 tbsp white vinegar
- 2 tbsp fish sauce
- Put a large pot of water over high heat and bring to the boil.
- Place the chicken in a large bowl along with the carrot, cabbage, chilli, mint, spring onion and fried shallots. Set aside.
- For the dressing, whisk all the ingredients together. Drizzle half of the dressing over the chicken mixture and toss.
- Cook the noodles in the boiling water for 2 minutes or until just cooked. Drain and rinse under tap water to cool.
- In a bowl, add the noodles and lettuce. Add the chicken salad mixture. Add the remaining dressing. Sprinkle the crispy noodles and herbs on top.