First published in Wish November 2005
*RICE NOODLES:
Made of rice flour, these thin noodles can be found in many supermarkets and Asian grocery stores.
food
Vietnamese Chicken Salad
Impress your guests with this dish, which is ready in less than half an hour.
Ingredients (Makes 6 Servings)
| 8 | ounces rice noodles |
| 1/4 | cup lime juice (about 3 limes) |
| 1/4 | cup fish sauce |
| 1-1/2 | teaspoons granulated sugar |
| 1 | clove garlic, minced |
| 1 | teaspoon finely chopped ginger |
| 1-2 | Thai chiles, minced |
| 1 | rotisserie chicken |
| 1 | 2-inch piece cucumber, peeled |
| 1 | red pepper, julienned |
| 1 | mango, peeled and julienned |
| 1 | cup snow peas, cut into 1-inch pieces |
| 1/2 | cup chopped fresh coriander leaves, extra leaves reserved for garnish |
- Place rice noodles in a large bowl.
Pour boiling water over and soak for 10 minutes or until soft. Drain and rinse under cold water. - In a small bowl, combine lime juice, fish sauce, sugar, garlic, ginger and chilis. Whisk to combine.
- Skin, de-bone and chop chicken into bite-sized pieces. You need about 3 cups of meat.
- Cut cucumber in half lengthwise and then thinly slice on the diagonal.
- Combine chicken with vegetables, mango and coriander in a large bowl. Drizzle with dressing and toss.
- Spread rice noodles on a large platter and top with salad. Garnish with coriander.
Nutritional information
Nutrients per serving: 360 calories, 7 g fat, 29 g protein, 44 g carbohydrates, 2 g fibre. Excellent source of vitamins A and B6, niacin and phosphorus. Good source of vitamin B12, folate, pantothenic acid, iron, zinc and magnesium.
Comment on "Vietnamese Chicken Salad"
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Joyce Woronchak writes:
I like the ingredients (especially the coriander) for this salad and will definately try it. Thank you.
—posted September 27, 2006 at 8:42 p.m.
Helen writes:
I have made this recipe a few times now, and everybody I have served it to loves it!
—posted June 1, 2007 at 12:36 p.m.
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