Vietnamese Chicken Salad

salads

13 Apr

Written By Mania V

This Vietnamese chicken salad is the epitome of freshness and lightness, filled with wholesome ingredients that burst with flavour. Perfect for warm days, this delightful salad satisfies your cravings while delivering a healthy dose of protein, all within a low-calorie meal. I'm sure you'll love it as much as I do—why not give it a try?

Ingredients:
Serves 3

2 chicken breasts (350g total)
500g carrots
400g cabbage
150 g rice noodles
1/2 cucumber
1/4 red onion
A handful of mint leaves
A handful of coriander
A handful of cashew nuts
salt & pepper

For the Dressing:

4 tbsp sesame oil
4 tbsp white wine vinegar
2 tbsp fish sauce
2 tbsp Very Lazy chopped red chillies
2 tbsp Very Lazy chopped ginger
2 tsp chopped garlic

Method:

Prepare the Salad:

Bring water with salt to a boil in a small saucepan. Add 150 g rice noodles and cook for about 2 minutes until softened but still “al-dente”. Let the noodles rest in the water (as they will stick together if you rinse them at this point).
Peel and grate 500g carrots.
Shred the 400g cabbage.
Wash and thinly slice 1/2 cucumber.
Peel and thinly slice 1/4 red onion.
Finely chop a handful of mint and a handful of coriander.
Roughly chop a handful cashew nuts.

Prepare the Chicken:

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Season the chicken breasts with salt and pepper, then fry them for about 5 minutes on each side or until fully cooked. Let the chicken rest on a chopping board until slightly cooled.

Assemble the Salad:

In a large salad bowl, combine all the salad ingredients, except for the nuts and some herbs for garnish. Rinse the rice noodles and add them to the salad.
Slice the rested chicken and place it on top of the salad.
Garnish with the chopped cashew nuts and remaining herbs.
Combine all ingredients for the dressing.
Drizzle the dressing over the salad just before serving.

Enjoy!