Vietnamese Chicken Salad

Impress your guests with this dish, which is ready in less than half an hour.

recipe image

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
Instructions
  1. 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.
  2. In a small bowl, combine lime juice, fish sauce, sugar, garlic, ginger and chilis. Whisk to combine.
  3. Skin, de-bone and chop chicken into bite-sized pieces. You need about 3 cups of meat.
  4. Cut cucumber in half lengthwise and then thinly slice on the diagonal.
  5. Combine chicken with vegetables, mango and coriander in a large bowl. Drizzle with dressing and toss.
  6. 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.