Vietnamese chicken salad

10-30 minutes 600 kcal or less asian five a day healthy low calorie mains no cook main course one of five a day quick ribbon vegetables shredded vegetables south east asian

Ingredients

140g Thai rice noodle

1 carrot

½ cucumber

2 cooked chicken breasts , shredded

50g radish , thinly sliced

½ red onion , finely sliced

small bunch mint , leaves picked

25g natural roasted peanut , roughly chopped

1 small red chilli , deseeded and finely chopped

zest and juice 1 lime

1 ½ tbsp each fish sauce, low-sodium soy sauce and sesame oil

Method

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.

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.