Vietnamese Chicken Noodle Salad
Fresh rice noodles, shredded poached chicken, and crisp vegetables tossed in a tangy lime-fish sauce dressing. Light, bright, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz dried rice noodles (8 oz)
- 1 whole cucumber
- 2 medium carrots, julienned
- ½ cup fresh mint and cilantro, chopped
- 3 tbsp fish sauce
- 2 whole lime
- 1 tbsp honey
Instructions
- 1
Bring a pot of salted water to boil. Add chicken, reduce to medium, and simmer until cooked through, 12-14 minutes.
- 2
In the same pot, boil rice noodles until tender, about 4 minutes. Drain and rinse under cold water.
- 3
Remove chicken to a cutting board and shred into bite-sized pieces when cool enough to handle.
- 4
Halve cucumber lengthwise, scoop out seeds with a spoon, then slice crosswise into thin crescents.
- 5
Whisk together fish sauce, juice from 2 limes, honey, and 3 tbsp water in a small bowl.
- 6
Toss noodles, chicken, cucumber, carrots, and herbs in a large bowl until combined.
- 7
Pour dressing over the salad and toss again until evenly coated. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
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