Vietnamese chicken salad bowl

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Vietnamese chicken salad bowl
  • 1:30 Prep
  • 4 Servings
  • Easy

Fried noodles add extra crunch to this Vietnamese chicken salad bowl.

Featured in
Noodle recipes, Summer salad recipes

Ingredients

  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon fish sauce
  • 2 Lebanese cucumbers
  • 2 large carrots
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon sweet chilli sauce
  • 450g packet 2 1/2 – minute microwave jasmine rice
  • 3 cups thinly sliced barbecue chicken breast
  • 2 green onions, thinly sliced
  • 3/4 cup fresh mint sprigs
  • 2 cups bean sprouts, trimmed
  • 1 long red chilli, thinly sliced
  • 1/3 cup wide crunchy fried noodles

Method

  • Step 1
    Combine vinegar, salt and 1/2 the fish sauce in a medium bowl. Using a julienne peeler, cut cucumbers and carrots into long thin strips (see notes). Add cucumber and carrot to vinegar mixture. Toss to combine. Cover. Refrigerate for 1 hour. Drain well.
  • Step 2
    Whisk juice, oil, sweet chilli sauce and remaining fish sauce in a small bowl until combined.
  • Step 3
    Heat rice following packet directions. Divide rice among serving bowls. Arrange chicken, onion, mint, bean sprouts and cucumber mixture on top. Drizzle with dressing. Sprinkle with chilli and fried noodles. Serve.

Nutrition

  • 2504 kj

    Energy

  • 24.9g

    Fat Total

  • 5.8g

    Saturated Fat

  • 7.7g

    Fibre

  • 34.2g

    Protein

  • 91mg

    Cholesterol

  • 1036mg

    Sodium

  • 54.6g

    Carbs (total)

All nutrition values are per serve

Notes

If you don’t have a julienne peeler, cut carrot and cucumber into long thin  ribbons using a vegetable peeler. Using  a knife, cut ribbons into thin strips.

  • Author: Cathie Lonnie
  • Image credit: Guy Bailey
  • Publication: Super Food Ideas

Source: taste.com.au

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