Vietnamese Chicken Noodle Salad
A fresh and vibrant salad with tender chicken, chewy rice noodles, and crisp vegetables tossed in a tangy lime-fish sauce dressing. Perfect for a light lunch or dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 425
- Protein
- 32g
Ingredients
- 8 oz boneless skinless chicken breast
- 4 oz rice noodles
- 2 cups romaine lettuce
- 1 medium cucumber
- 1 medium carrot
- ½ cup fresh mint leaves
- ½ cup fresh cilantro
- ¼ cup roasted peanuts
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp honey
- 2 cloves minced garlic
- 1 small red chili
- 2 tbsp water
Instructions
- 1
Season chicken breast with salt and pepper. Heat a 10-inch skillet over medium-high heat and cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let cool, then slice thinly.
- 2
Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- 3
Julienne the carrot and cucumber. Tear romaine into bite-sized pieces. Roughly chop mint and cilantro. Crush peanuts coarsely.
- 4
Mince garlic and slice red chili. Whisk together lime juice, fish sauce, honey, garlic, chili, and water in a small bowl.
- 5
In a large bowl, combine noodles, lettuce, carrot, cucumber, mint, and cilantro. Pour dressing over and toss gently.
- 6
Divide salad between two bowls. Top with sliced chicken and crushed peanuts. Serve immediately.
Tools you’ll need
- 10-inch skillet
- meat thermometer
- cutting board
- chef's knife
- julienne peeler or grater
- large mixing bowl
- small whisk
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
