My husband spotted this colourful salad in one of my food magazines and we both agreed we had to try it. The flavours are fresh and fragrant, thanks to the coriander and mint, and the nuts, onion and capsicum give a nice crunch. Its a great way to use up some leftover barbecued chicken (and very healthy and low-fat too).
If you are not a fan of fish sauce, I would urge you to not omit it from this recipe. At only one tablespoon you will hardly taste it – it just gives the dish a nice salty base which enhances the contrasting flavours.
This is a great salad to take to a BBQ or lunch!
Adapted from Recipes Plus magazine.
125g rice vermicelli or rice stick noodles
2 cups shredded cooked/barbecued chicken
310g can corn kernels, drained
1/2 lebanese cucumber, halved lengthwise, seeds removed, thinly sliced
1 red onion, thinly sliced
100g (1 and a half cups) bean sprouts
1/2 large red capsicum, cut into matchsticks
1 large carrot, grated into long strips
1/2 cup chopped coriander
1/2 cup mint leaves, torn
1/2 cup roasted nuts (peanuts or slivered almonds)
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon fish sauce
2 teaspoons soft brown sugar
1 red chilli, finely chopped
Prepare noodles as per packet directions; place in a large bowl, ensuring strands are separated. Add all other ingredients and mix well.
Combine dressing and pour over salad. At this point I recommend storing the salad in the fridge for at least 30 minutes in order for the flavours to develop. Its a good idea to toss the salad once during resting time, as the dressing will seep to the bottom of the bowl.