VIETNAMESE CHICKEN SALAD

Ready in 20 mins Serves 6-8

4 cups shredded cooked chicken (see poaching method above)

300g dried rice noodles

1 large carrot, shaved into strips with a mandolin or peeler

1 red pepper, cut into thin strips

5 spring onions, finely angle-sliced

1½ cups bean sprouts

2 cups loosely packed mint and/or coriander leaves ¼ cup sesame seeds, toasted

Vietnamese dressing

½ cup Thai sweet chilli sauce

¼ cup rice vinegar or white wine vinegar 2 Tbsp fish sauce

Zest of 2 limes or lemons, finely grated 2 Tbsp lime or lemon juice

½ tsp five-spice powder

Salt and ground black pepper, to taste

Make dressing by shaking all ingredients in a small jar. Place chicken in a large bowl, add half the dressing and toss to combine. Cook noodles according to packet instructions, rinse and drain. Add to chicken with remaining salad ingredients and remaining dressing. Toss to combine and serve immediately.

Annabel says:

I often shake up a big jar of this simple dressing to toss through any kind of Asian-inspired salad assembly. It will keep in the fridge for weeks.