Every now and then we like our runners to indulge in delicious, wholesome food that doesn’t revolve just around health, but rather giving them a taste of familiar ingredients in a healthier way. We give you a Vietnamese chicken salad with rice noodles requires ingredients that you would usually have at home. It’s tangy, full of vegetables and all round delectable.

What you need
 

  • 140g Thai rice noodles
  • 1 carrot
  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radish; thinly sliced
  • ½ red onion, finely sliced
  • Mint leaves
  • 25g natural roasted peanuts, chopped
  •  
    For the dressing
     

  • 1 small red chilli, deseeded and finely chopped
  • zest and juice 1 lime
  • 1½ tbsp each fish sauce, low-sodium soy sauce
  • Sesame oil
  • How to make it
    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.

    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.

    Chicken here provides the essential protein in your diet, while the peanuts balances things with the requisite potassium to counter sodium, along with a little bit of fat. Bon appetit!

    Main image: Lady Rice

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