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Vietnamese chicken noodle salad

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A salad is always refreshing on a hot summer's day and this one is especially so because of the combination of crunchy fresh vegetables and the distinctive hot and zingy flavours of the dressing.

Ingredients

3	Chicken breasts, skinless, trimmed of fat
100 g	Vermicelli, (rice)
2	Carrots, peeled
1	Cucumber, trimmed
5	Spring onions, finely sliced
⅓ cup	Fresh coriander
¼ cup	Vietnamese mint leaves
¼ cup	Basil leaves, torn

Vietnamese dressing

4	Limes, juice
1 Tbsp	Wheat
2 Tbsp	Gluten-free tamari
2 Tbsp	Fish sauce
3 Tbsp	Palm sugar, or soft brown sugar
2 Tbsp	Water
1	Red chilli, seeded and finely chopped

Directions

Poach the chicken-trimmed of fat (this can be done the day before).
Place the chicken breasts in a saucepan and cover with cold filtered water.
Bring just to the boil then turn down the heat and simmer gently for 10-15 minutes, depending on size.
Remove the chicken and liquid to a large bowl to cool to room temperature. Refrigerate to cool completely.
Cooling the chicken in the liquid will ensure the meat is moist and juicy. Once cold, shred or slice chicken flesh into bite-sized pieces.
Reserve the liquid, as it can be used as stock at a later date.
Cook the rice vermicelli noodles in boiling water for 2-3 minutes or until translucent. Drain, rinse under cold water, then drain well again and set aside.
Use a vegetable peeler to peel the carrots (peeled) and cucumber (trimmed) into thin ribbons.
Combine all salad ingredients in a large bowl. Pour over the dressing, toss well and serve.
Dressing: Place the juice of 4 limes, wheat (mixed in with the tamari), palm sugar (grated, fish sauce, filtered water and chilli (seeded and finely chopped) in a screw-top jar and shake until the sugar has dissolved.
Taste and add more lime juice, soy sauce or sugar to give the dressing a balanced sweet, hot, sour and salty flavour. Makes ¾ cup.