2 cooked chicken breasts, shredded
300g pack cooked thin rice noodles
300g pack cooked beansprouts
3 carrots, thinly sliced
bunch mint and cilantro, leaves chopped
For the dressing
5 tbsp rice wine vinegar
1 tsp caster sugar
1 red chili, chopped
1 stick lemongrass, sliced
1 tbsp gluten free soy sauce
To make the salad put all of the vegetables and chicken in a large bowl, reserving a few of the herbs for the top.
Mix everything together, so that the chicken and noodles are combined.
Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves.
Scatter the reserved herbs over the top to serve.
Recipe adapted from: Good Food