Vietnamese Chicken Noodle Salad

Serves

4

Prep Time

10 minutes

Cook Time

3 minutes

Ingredients

14.1 oz (400 g) cooked chicken breasts, shredded
4 oz (113 g) vermicelli rice noodles
½ cucumber, peeled, cut into ribbons
1 large carrot, shredded
0.3 oz (8 g) fresh cilantro, chopped
0.3 oz (8 g) fresh mint leaves, sliced
1 oz (28 g) salted peanuts, chopped

Nutrition

(Per Serving)

Calories

339

Fats

7 g

Protein

34 g

Carbs

35 g

Instructions

  • In small bowl, combine all dressing ingredients. Set aside.
  • Place rice noodles in large pot. Cover with boiling water and let sit for 3 minutes. Drain and rinse under cold water.
  • In large bowl, mix noodles with cucumber, carrot, herbs, chicken, and peanuts. Pour dressing over and toss to combine.
  • Top with peanuts and extra herbs, if desired. Serve immediately.