Healthy Recipe: Vietnamese Chicken Salad
We don’t know whether it’s because the weather has been feeling decidedly spring like over the last few weeks, or it’s because the days are getting longer once more … but the Tabatalive team have been craving salads again.
They’re the perfect way to load up on healthy nutrients to refuel and recharge the body.
Today’s healthy recipe is the epitome of fresh tasty salads.
Make up a batch to eat over two or three days (kept refrigerated) and you’ve got a delicious treat for lunch or a quick snack.
Here’s what you need:
- 140g Thai rice noodles
- 1 carrot
- ½ cucumber
- ½ red pepper (optional extra)
- 2 cooked chicken breasts, shredded
- 50g radishes, thinly sliced
- ½ red onion, finely sliced
- small bunch of mint leaves
- ½ small red chilli, deseeded and finely chopped (optional extra for additional spice)
- 25g natural roasted peanuts, roughly chopped
And for the dressing:
- 1 small red chilli, deseeded and finely chopped
- 1 lime juice and zest
- 1½ tbsp. fish sauce
- 1½ tbsp. soy sauce
- 1½ tbsp. sesame oil
Prep time: 20 mins
Cook time: 5 mins
Start by making the dressing.
Whisk everything together in a large bowl – chilli, lime juice, zest, fish sauce, soy sauce and sesame oil.
Cook the noodles in a large pan for a few minutes (as per specific pack instructions) before draining the water and adding to the dressing bowl.
And you’re done!
Next we move on to the salad itself.
Peel the carrot and cucumber into long strips, and finely chop the red pepper into long strips. Add these to the noodle dressing mix, along with the pre-cooked shredded chicken, radishes, red onion and the mint.
I also like to add in a bit of extra chilli to this mix for a bit of added spice, but you can leave this out if you don’t want it too hot.
Then toss the bowl well to ensure that the dressing fully coats the salad and finally, sprinkle the chopped peanuts on top and serve.
Couldn’t be easier!
Nutritional Information: PER SERVING
432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g
From the BBC Good Food Magazine