Preparation 10 mins
Cooking 15 mins
An easy summer salad perfect for using up leftover chicken breast, this zingy Vietnamese take on the classic chicken salad is full of fresh herbs and chilli flavours.
- 3 skinless chicken breasts
- 50g (1oz) raw unsalted peanuts
- 100g (3 1/2oz) rice vermicelli noodles
- 1 small cucumber, peeled and diced
- 4 little gem lettuces
- Large handful coriander leaves
- Large handful fresh mint leaves
FOR THE DRESSING
- 3tbsp Thai fish sauce
- 3tbsp fresh lime juice
- 1 1/2tbsp soy sauce
- 2tsp groundnut oil
- 1-2 small red chillies, seeded and finely chopped
- 1tbsp brown sugar
- Poach the chicken breasts by placing them in a large saucepan of boiling water and simmering very gently for about 10 minutes, or until cooked. Remove them from the pan and set aside to cool.
- Toast the peanuts by roasting them in a non-stick frying pan over a medium heat, stirring well, for about 4-5 minutes, or until they are golden.
- Place the noodles in a heatproof bowl and cover with boiling water. leave for about 5-6 minutes or until soft. Drain well and cut into 10cm (4in) lengths.
- Place the dressing ingredients into a screw top jar and shake until combined.
- Shred the chicken, then mix together the cucumber, lettuce leaves, herbs and noodles, and place on a platter. Top with the chicken and the peanuts and pour over the dressing.
This is a great way to use up leftover roast chicken, or just buy a ready roasted one
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