Vietnamese Chicken Noodle Salad
Chilled rice noodles tossed with shredded chicken, fresh herbs, and a tangy lime-fish sauce dressing. Light, bright, and ready in under 25 minutes.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
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Ingredients
- 1.5 lb cooked chicken breast, shredded
- 8 oz rice noodles (8 oz)
- 1 medium cucumber, thinly sliced
- 2 medium carrots, julienned
- ½ cup fresh mint and cilantro, chopped
- 2 tbsp lime (juiced)
- 2 tbsp fish sauce
- 1 tbsp olive oil
Instructions
- 1
Boil rice noodles in salted water until tender, 4–5 minutes.
- 2
Drain noodles and rinse under cold water until cooled.
- 3
Whisk lime juice, fish sauce, and olive oil in a small bowl.
- 4
Toss cooled noodles with dressing in a large bowl.
- 5
Add chicken, cucumber, carrots, and herbs. Toss gently to combine.
- 6
Serve cold or at room temperature.
Tools you’ll need
- large pot for boiling
- colander
- small mixing bowl
- whisk
- large serving bowl
- knife and cutting board
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