Coconut Chicken Salad with Rice Noodles & Vietnamese Mint
Try this refreshing coconut chicken salad with rice noodles and Vietnamese mint – a healthy, flavourful dish with a perfect balance of spice and crunch. Ready in 45 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.myclaytable.co.nz.
Cooking tools:
- Kitchen shears
- Tongs
- Whisk
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Pot
- Stove
- Mixing bowl
- Serving bowl
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
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