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1 x roast/rotisserie chicken, bones discarded, meat shredded
1 small carrot, finely julienned
1 cup finely shredded cabbage
1 long red chilli, finely sliced
½ cup torn mint leaves, plus extra to serve
2 spring onions (scallions), finely sliced
¼ cup fried shallots
270g packet rice vermicelli noodles
Thai basil, to serve (optional)
butter lettuce leaves, to serve
¼ cup crunchy fried noodles
Dressing:
¼ cup honey
2 tbsp white vinegar
2 tbsp fish sauce
Put a large pot of water over high heat and bring to the boil.
In the meantime, place the chicken in a large bowl along with the carrot, cabbage, chilli, mint, spring onion and fried shallots. Set aside until ready to serve.
For the dressing, whisk all the ingredients together. Drizzle half of the dressing over the chicken mixture, then use your hands to give everything a good toss. You want a mere whisper of dressing on everything rather than everything to be saturated. Save the remaining dressing for later.
Cook the noodles in the boiling water for 2 minutes or until just cooked. Drain and rinse under tap water to cool. Use your hands to form little bundles of noodles and place them on a platter. Add the lettuce to the plate too, as well as the extra mint and Thai basil (if using).
Sprinkle the crispy noodles over the dressed salad. Serve with the bundles of noodles, herbs and lettuce on the side, plus the additional dressing.
Easy to follow recipes
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Fantastic salad an absolute cracker, so healthy so vibrant so many contrasting colors and flavors. If you don’t like coriander or cilantro, try using the sawtooth variety.