I love a good salad, one that can be whipped up quickly with lovely fresh ingredients, that can feed a crowd, large or small, with little effort and also using up leftover Roast Chicken I always seem to have in my fridge.
This recipe is without doubt, ticking all these boxes.
Surprise, surprise, I had half a roast chicken in the fridge tonight, left from a couple of nights before, along with half a bunch of coriander and thought….
Mmm, Vietnamese chicken salad!
Now I’m not saying I had all the ingredients in my fridge, I did quickly dash out to the supermarket and grab a few extra ingredients, but you could easily use, bits and pieces you already have. So improvise if need be.
I like to use the mung bean thread vermicelli noodles, as I like the texture, but thin rice noodles could be used if you can’t find the bean thread variety at an Asian grocer or supermarket ( look in the Asian section of your supermarket). I always have a couple of packets in the cupboard, ready to be added to salads, soups or a quick stir-fry and they can be prepared in minutes.
To make this recipe nice and quick, I always use my food processor, which has a slicing and grating blade. This way you can quickly whipped all your salad ingredients in no time. If you don’t have these attachments or a food processor, then don’t worry, you can easily use a knife and grater, it will just take you a few minutes longer.
I hope you love this recipes as much as my family do!
| Servings | Prep Time |
| 8 People | 20-30 minutes |
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A simple and quick Vietnamese inspired salad that can use up leftover roast chicken. It's fresh and delish with loads of raw vegetables and fresh herbs. YUM! This will feed 8 people but you can double the quantities to feed a crowd!
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- 2 Carrots, grated
- 3-4 spring onion, thinnly sliced
- 1/2 Red Capsicum, finely sliced
- 1 cup snow peas, finely sliced
- 1/4 white cabage or wombok, thinnly sliced
- 1 cup Bean Sprouts and/or snow pea sprouts
- 1/2 bunch Fresh corriander, chopped
- 1/2 cup Vietnamese Mint, chopped * this is optional, as not always available in supermarkets or your green grocer, but adds a more authentic Vietnamese flavour.
- 1 small packet of vermicelli noodles ( mung bean or thin rice) prepare according packet intructions.
- 1/2 roast chicken, chopped
- DRESSING -
- 1/2 Fresh lime, juiced
- 1-1 1/2 tbs sweet chilli sauce
- 2 tbs fish sauce
- 3 tbs Extra Virgin Olive Oil
- 1 tsp sesame oil
- Prepare your noodles, according to packet instructions.
- Using your grating and slicing blades on your food processor ( or knife and grater) grate your carrots, then thinnly slice all other vegetables. Chop up your fresh coriander and vietnamese mint.
- Chop up your roast chicken into small peices. Then add your chopeed chicken, herbs and vegetables to a large serving platter or bowl.
- Drain your noodles well and rinse under cold water to cool. Add to your salad.
- To make dressing; Add all your dressing ingredients into a small jar, place your lid on tightly and shake vigourously till well mixed. Then finally pour over your salad and toss to well combined.
- If you like a little chilli heat, finely chop up a fresh chilli. * this is optional and I usually serve this in a dish on the side, that way you can add as much or as little as you desire! ENJOY!
