Vietnamese Chicken Salad

This salad makes good use of leftover cooked chicken.  You can also use supermarket rotisserie chicken or substitute the chicken for cooked prawns.

Salad Ingredients

Dressing Ingredients

1. Put the rice noodles into a bowl and cover them with boiling water.  Leave them to  soak for 8-10 minutes.  When they are soft, drain them and rinse them in cold water.
   
2. Shred the Chicken.
   
3. Remove the leaves from the mint and coriander and roughly chop these.
   
4. Peel and remove the ends from the carrot and chop the carrot, cucumber, red pepper and mango into matchstick sized lengths.
   
5. Remove the core and any woody stems from a whole cabbage and shred 1/4 of the cabbage finely. (If the cabbage is small, you can use half).
   
   
   
   
6. Roughly chop the peanuts.
   
7. Put all of the prepared ingredients into a salad bowl or large mixing bowl and give them a good toss to combine.
8. To make the dressing, halve the chilli lengthwise, remove the central white “ribs” of the chilli and the seeds and discard (unless you like the chilli fiery hot – in which case leave the seeds in) and chop finely.
   
9. Put the red chilli and all of the remaining dressing ingredients into a small bowl and whisk them with a fork or small whisk to combine.
   
10. Pour the dressing over the salad ingredients and give everything a good mix again.  You can scatter some more coriander leaves, chopped peanuts and/or lime wedges over the salad to decorate it.