Photo: Anna Pelzer
Vietnamese chicken salad
11 ingredients
20 min
Serves 3
openrecipes
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy
Estimated Nutrition (whole recipe, rough)
596
Calories
39g
Protein
18g
Fat
69g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Sesame | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Peppermint | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes