Coconut Chicken Salad with Rice Noodles & Vietnamese Mint – MyClayTable

Ingredients

• 500g chicken breast
• 1 x 400ml can of coconut milk
• 5cm lemongrass stalk, white part chopped
• 200g rice noodles
• 1 carrot, halved and sliced
• 1 ½ cup iceberg lettuce, finely chopped
• ½ cup vietnamese mint leaves, shredded
• ½ cup fresh mint leaves, shredded
• ½ cup peanuts, roasted and finely chopped
• ¼ cup lime juice
• 2 tbsp brown sugar
• 1 tbsp fish sauce
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 tsp chili flakes