Vietnamese‑Inspired Rice Noodle Salad with Grilled Chicken

Ingredients

• 100 g rice noodles (gluten‑free)
• 200 g chicken breast
• 1/2 carrot
• 1/2 cucumber
• 2 tbsp fresh mint leaves
• 2 tbsp fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ginger, grated
• 1 tbsp fish‑free soy‑free tamari(optional)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cook rice noodles according to package, drain and rinse with cold water.

2. 2

   Season chicken with salt and pepper; grill or pan‑sear 6‑7 minutes per side, then slice thinly.

3. 3

   Julienne carrot and cucumber.

4. 4

   In a bowl whisk lime juice, olive oil, grated ginger, and optional tamari.

5. 5

   Toss noodles with vegetables, herbs, and dressing.

6. 6

   Divide salad onto plates and top with grilled chicken slices.