Vietnamese-Style Chicken Salad
Deliciously fresh and vibrantly coloured, this tangy, veg-packed chicken noodle salad is perfect for enjoying outdoors on a hot summer’s evening. Serve the chilli on the side, instead, if not everyone likes it hot.
Recipe
1
Poach Chicken
Place chicken in a medium saucepan of salted, boiling water and cook for 12 minutes or until cooked through. Remove from water and set aside to cool. While the chicken is cooking, continue with step 2.
2
Make Dressing
Finely chop chilli. Finely zest and juice lime. Place fish sauce, lime zest and juice, sugar, rice wine vinegar and sesame oil in a small bowl and mix to combine.
3
Pickle Vegetables
Peel carrot into ribbons using a vegetable peeler. Slice cucumber into long, thin pieces. Finely shred cabbage using a sharp knife or mandolin. Place carrot, cucumber, cabbage, and dressing in a large bowl and toss to coat. Set aside to pickle slightly.
4
Cook Noodles
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and rinse under cool water.
5
Mix Salad
Shred cooled chicken and place in a large serving bowl. Add noodles and pickled vegetables and season to taste. Mix to combine.
6
Plate Up
Divide chicken noodle salad between bowls and top with roasted peanuts to serve.