Vietnamese chicken salad

• 140g Thai rice noodles
  
• 1 carrot
• ½ cucumber
• 2 cooked chicken breasts , shredded
• 50g radishes , thinly sliced
• ½ red onion , finely sliced
• small bunch mint , leaves picked
• 25g natural roasted peanuts , roughly chopped 

1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.
2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

PER SERVING

432 kcalories, protein 30g, carbohydrate 46g, fat 13 g, saturated fat 3g, fibre 4g, sugar 6g, salt 2.8 g