Vietnamese Chicken Noodle Salad

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What always makes a salad great is the dressing flavours. This one has a quick pickle dressing for the carrot & cucumber. Then a punchy, spicy dressing for the entire salad. Delish!

TIP: You can always add more chilli!!

Cook time: 20 mins

Method

1. Soak the vermicelli noodles in boiling water for around 15mins & drain well.  Or cook as per packet instructions.
2. Make the pickling liquid & dressing in separate bowls. Stir or shake the dressing well.
3. Cucumber ribbons are easily made by using a good vegetable peeler.  We used about a 10cm piece of cucumber, however you can use as much as you like.  Place the cucumber, carrot & most of the mint leaves into a bowl.  Cover with the pickling liquid and mix together well.
4. Heat the coconut oil in a small pan to a medium heat & add the chicken slices.  Depending on how thick they are they should only take a few minutes to cook each side.
5. Place the lettuce, noodles & herbs into a serving bowl.  Drain the pickled carrot & cucumber of excess liquid and add to the serving bowl.
6. Top with the chicken, long red chilli slices & spoon over the dressing.  Enjoy immediately!