SO MUCH MORE THAN A SALAD – Vietnamese glass noodle chicken salad is crunchy, flavourful and filling! You won’t feel like your eating a leafy salad. It packs a punch and crunch!
2 tbsp of brown sugar
2 tbsp plus 1 tsp fish sauce
1 1/2 tbsp fresh lime juice, plus lime wedges for serving
1 1/2 tbsp distilled white vinegar
1 tbsp water
1 green chilli
1 small garlic clove, minced
Vegetable oil, for frying
2 large shallots, thinly sliced
1/2 a small green cabbage finely shredded
2 carrots, shredded or ribbons
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped coriander
3 cups shredded rotisserie chicken (from 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts
1 pack of rice noodles cooked per packet instructions
In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved.
Meanwhile chop your salad veg. Then place into a large bowl.
Chop your shallot and fry them in a little oil until crisp. Set aside on a paper towel, season with salt. Save the onion oil.
In a large bowl, toss the cabbage, carrots, red onion, coriander, noodles and shredded chicken. Add the onion oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.