VIETNAMESE CHICKEN SALAD BOWL
SERVES 4 PREP 30 MINUTES (PLUS 1 HOUR REFRIGERATION)
2 tablespoons rice wine vinegar ½ 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 2½-minute microwave jasmine rice 3 cups thinly sliced barbecue chicken breast 2 green onions, thinly sliced ¾ cup fresh mint sprigs 2 cups bean sprouts, trimmed 1 long red chilli, thinly sliced ¹⁄³ cup wide crunchy fried noodles
1 Combine vinegar, salt and ½ 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. 2 Whisk juice, oil, sweet chilli sauce and remaining fish sauce in a small bowl until combined. 3 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. NUTRITION: (per serve) 2504kj; 24.9g fat; 5.8g sat fat; 34.2g protein; 54.6g carbs; 7.7g fibre; 91mg chol; 1036mg sodium.