Filed Under: Lunch, north-american, Salad, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Vietnamese Chicken Salad

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

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April 8th, 2012

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*Rice Noodles: Made of rice flour, these thin noodles can be found in many supermarkets and Asian grocery stores.
Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
Ingredients
  • 8 ounces rice noodles
  • ¼ cup lime juice (about 3 limes)
  • ¼ cup fish sauce
  • 1½ 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
  • ½ cup chopped fresh coriander leaves, extra leaves reserved for garnish
    • Directions
  • 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.

    • 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.
    Vietnamese Chicken Salad
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