Vietnamese Chicken Salad Bowl Recipe

Fried noodles add extra crunch to this Vietnamese chicken salad bowl.

The ingredient of Vietnamese Chicken Salad Bowl Recipe

• 2 tablespoons rice wine vinegar
• 1 2 teaspoon salt
• 1 tablespoon fish sauce
• 2 lebanese cucumbers
• 2 large carrots
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 tablespoon sweet chilli sauce
• 450g packet 2 1 2 minute microwave jasmine rice
• 3 cups thinly sliced barbecue chicken breast
• 2 green onions thinly sliced
• 3 4 cup fresh mint sprigs
• 2 cups bean sprouts trimmed
• 1 long red chilli thinly sliced
• 1 3 cup wide crunchy fried noodles

The Instruction of vietnamese chicken salad bowl recipe

• combine vinegar salt and 1 2 the fish sauce in a medium bowl using a julienne peeler cut cucumbers and carrots into long thin strips see notes add cucumber and carrot to vinegar mixture toss to combine cover refrigerate for 1 hour drain well
• whisk juice oil sweet chilli sauce and remaining fish sauce in a small bowl until combined
• heat rice following packet directions divide rice among serving bowls arrange chicken onion mint bean sprouts and cucumber mixture on top drizzle with dressing sprinkle with chilli and fried noodles serve

Nutritions of Vietnamese Chicken Salad Bowl Recipe

fatContent: 598 456 calories
saturatedFatContent: 24 9 grams fat
carbohydrateContent: 5 8 grams saturated fat
sugarContent: 54 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 34 2 grams protein
sodiumContent: 91 milligrams cholesterol

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