Vietnamese chicken salad

A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy

  • Prep:20 mins
    No cook
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 432
  • fat 13g
  • saturates 3g
  • carbs 46g
  • sugars 6g
  • fibre 4g
  • protein 30g
  • salt 2.8g


  • 140g Thai rice noodles
  • 1 carrot
  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radishes, thinly sliced
  • ½ red onion, finely sliced
  • small bunch mint, leaves picked
  • 25g natural roasted peanuts, roughly chopped
  • 1 small red chilli, deseeded and finely chopped
  • zest and juice 1 lime
  • 1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil


  1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.

  2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

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