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
Land 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