Vietnamese Chicken Salad

A light and refreshing salad with rice noodles, fresh vegetables, and tender chicken. A piquant dressing with fish sauce and lime gives the dish an authentic Vietnamese flavor.

Ingredients

• 140 g Rice noodles
• 1 pcs Carrot
• 0.5 pcs Cucumber
• 2 pcs Chicken breast fillet
• 50 g Radish
• 0.5 pcs Red onion
• to taste Fresh mint
• 25 g Peanuts
• 1 pcs Red chili pepper
• to taste Lime
• 1 tbsp Fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Sesame oil

Instructions

1. Prepare the dressing: mix fish sauce, soy sauce, sesame oil, lime juice, and finely chopped chili pepper in a large bowl. Set aside.
2. Cook the rice noodles according to the package instructions, then drain and add the noodles to the bowl with the dressing and toss well.
3. While the noodles are cooking, boil the chicken breasts in salted water until cooked through, then cool and slice thinly into strips.
4. Slice the carrot and cucumber into thin long strips using a vegetable peeler. Slice the radish into thin rounds, slice the red onion into half-rings. Tear the mint into leaves.
5. Add the chicken, carrot, cucumber, radish, red onion, and mint to the bowl with the noodles. Toss well until everything is coated with the dressing. Sprinkle peanuts on top and serve.