Vietnamese chicken salad recipe

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  • Serves 2
  • 20 mins
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Customer recipe by Real Food Panel
Added 70 months ago

Cook the noodles according to pack instructions, then refresh under cold water and tip into a large bowl.
Halve the cucumber lengthways, scoop out the seeds with a teaspoon and cut into thin ribbons using a peeler. Add the ribbons to the noodles and then add the chicken, carrot, mint and beansprouts and mix.
For the dressing, mix all the ingredients together and then pour over the salad and toss. To serve, tip onto a serving platter and top with the peanuts, extra mint and chilli.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 125g - rice noodles
  • cucumber
  • 150g - leftover cooked chicken, shredded
  • medium carrot
  • 3 sprigs - mint, leaves chopped, plus a few more for garnish
  • large handful - beansprouts
  • 50g - salted peanuts, roughly chopped, to serve
  • lime, zested and juiced
  • 2 tbsp - soft brown sugar
  • 2 tbsp - rice vinegar
  • long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)
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