Vietnamese-Style Chicken, Fennel & Clementine Noodle Salad

Name: Vietnamese-Style Chicken, Fennel & Clementine Noodle Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 2 cooked chicken breasts, shredded; 75 g flat rice noodles; 1 small fennel bulb finely sliced; 2 clementines segmented; 1 handful small handful of mint leaves roughly chopped; 1 red chilli finely sliced; 1 clove garlic cloves; 1.5 tbsp rapeseed oil; 1 tbsp lime juice; 2 tsp fish sauce; 0.5 tsp caster sugar

A refreshing and vibrant noodle salad that perfectly balances sweet clementines with crunchy fennel and savory shredded chicken. Tossed in a zesty lime and fish sauce dressing, it's a healthy, high-protein meal perfect for a light lunch or dinner.

Servings2 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

cooked chicken breasts, shredded
2
flat rice noodles
75 g
small fennel bulb finely sliced
1
clementines segmented
2
small handful of mint leaves roughly chopped
1 handful
red chilli finely sliced
1
garlic cloves
1 clove
rapeseed oil
1.5 tbsp
lime juice
1 tbsp
fish sauce
2 tsp
caster sugar
0.5 tsp

Step-by-Step Instructions

Cook the flat rice noodles according to the package instructions. Once tender, drain them and rinse thoroughly under cold running water to stop the cooking process and prevent sticking. Leave them to drain well.

In a large mixing bowl, prepare the dressing by whisking together the caster sugar, finely chopped garlic, lime juice, fish sauce, rapeseed oil, and sliced red chili. Season to taste; the flavor should be a vibrant balance of salty, sweet, spicy, and sour.

Add the cooked noodles, finely sliced fennel, segmented clementines, and roughly chopped mint leaves to the bowl with the dressing. Toss everything together until the ingredients are evenly coated.

Gently fold in the shredded cooked chicken breasts. Serve immediately or keep chilled until ready to eat.

Chef's Tips

For the best flavor, let the salad sit for 10 minutes before serving to allow the dressing to soften the fennel slightly. If clementines are out of season, mandarins or small orange segments make an excellent substitute. This dish stores well in the refrigerator for up to 24 hours.