Vietnamese-style Chicken Salad
Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 5.29 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 125grams vermicelli noodles
- 1/2 Woolworths country-style roast chicken, skin removed
- 1 continental cucumber
- 2 limes
- 2 cloves garlic, crushed
- 2tablespoons sesame oil
- 2tablespoons rice wine vinegar
- 1tablespoons fish sauce
- 1tablespoons sweet chilli sauce
- 1/2 bunch mint
- 1/2 bunch coriander, sprigs picked
- 1 small red onion, halved, thinly sliced
- 1 long red chilli, sliced
- 1/3 cup fried shallots
Instruction tip
Use-it-up tip:Got leftover mint and coriander? Turn them into pesto by popping them in the food processor with oil and nuts of your choice.
Method
Step 1 of 4
Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Refresh under cold water.
Step 2 of 4
Meanwhile, shred chicken into large pieces. Place in a large bowl. Halve cucumber, then thinly slice. Add cucumber to bowl with chicken.
Step 3 of 4
Juice 1 lime, then cut remaining lime into wedges. Whisk lime juice, garlic, sesame oil, vinegar, fish sauce and sweet chilli together in a small glass bowl.
Step 4 of 4
Pick leaves from mint. Add mint, coriander, onion and noodles to chicken. Add dressing and toss to combine. Spoon into bowls. Top with chilli and shallots. Serve with lime wedges.
Categories
- Chicken salad
- Quick & easy dinner
- Amanda
- Jun 2024
- Dinner
- Vietnamese
- Winter
- Cucumber
- Weeknight dinner
- Chicken
- Budget
- Summer
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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