Gok Wan's Vietnamese-style leftover chicken salad recipe

Perfect for using up leftover chicken, Gok Wan's Vietnamese-style salad is a filling option thanks to the noodles. Full of veg and topped with a lovely lime and chilli dressing, this salad is bursting with flavour

Ingredients

For the salad

• 350g cooked chicken, torn into strips
• 250g vermicelli noodles, soaked and drained according to packet instructions
• 1 medium cucumber, roughly peeled, sliced lengthways, deseeded and finely sliced
• 2 carrots, peeled and cut into matchsticks
• 1 fennel bulb, very finely sliced
• 2 spring onions, cut into matchsticks
• a small bunch of fresh mint, leaves roughly torn
• salt and ground white pepper

For the dressing

• 4 tbsp freshly squeezed lime juice
• 1–2 tsp fish sauce, to taste
• a pinch of caster sugar
• ½ a fresh long red chilli, finely chopped
• ½ tsp sesame oil

Method

1. Make the dressing by mixing all the ingredients together. Taste and adjust as necessary so that you have a harmonious balance of flavours, with none more dominant than the others.
2. Put the salad ingredients into a bowl and mix together, tossing the noodles around to separate the strands and combine them well with the other ingredients. Pour over a little of the dressing and toss. Season with a pinch of salt and pepper if necessary.
3. Put the salad into a serving dish and pour over the remaining dressing, mixing well to coat the noodles.