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Photo of Vietnamese chicken and noodle salad by WW

Vietnamese chicken and noodle salad

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Vietnamese cuisine is all about freshness, crunch and full on flavour from herbs. This salad ticks all the boxes and can be made for lunch in just 15 minutes.

Ingredients

Dry rice noodles

150 g

Fried shallots

1 tbs

Iceberg lettuce

4 leaf, leaves

Coleslaw mix, without dressing

210 g

Vietnamese dipping sauce

40 ml, or dressing

Cooked skinless chicken breast

360 g, (2 cups, shredded)

Instructions

  1. Prepare rice noodles following packet instructions or until just tender. Drain. Place salad from Vietnamese salad kit in a large bowl. Add chicken, dressing from salad kit and noodles and toss gently to combine.
  2. Top iceberg lettuce with salad and sprinkle with crispy shallots from salad kit. Serve.

Notes

TIP: We used a salad kit that has cabbage, mizuna, carrot, red onion, radish, coriander, Vietnamese dressing and crispy shallots. Find it in the vegetable section of most major supermarkets. If unavailable, you could use any Asian-style salad leaves tossed with 2 tablespoons Vietnamese dressing and 1 tablespoon fired shallots.

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