Vietnamese Chicken Noodle Salad
Tender shredded chicken tossed with fresh rice noodles, herbs, and vegetables in a bright lime-fish sauce dressing. Ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 358
- Protein
- 32g
Ingredients
- 1 lb cooked chicken breast, shredded
- 8 oz rice noodles (8 oz dried)
- 1 medium cucumber
- 2 medium carrots
- 1 cup fresh herbs (mint, cilantro, basil), chopped
- 3 tbsp fish sauce
- 2 limes lime (juiced)
- 1 tbsp honey
- 1 clove garlic clove, minced
Instructions
- 1
Boil salted water in a large pot. Add rice noodles and cook until tender, ~7 minutes. Drain and rinse with cold water.
- 2
Julienne cucumber and carrots into thin matchsticks, or use a vegetable peeler to create thin ribbons.
- 3
Whisk together fish sauce, lime juice, honey, and minced garlic in a small bowl until honey dissolves.
- 4
Toss cooled noodles with shredded chicken, cucumber, carrots, and fresh herbs in a large bowl.
- 5
Pour dressing over the salad and toss gently until evenly coated. Taste and adjust lime or fish sauce as needed.
- 6
Divide among bowls and serve at room temperature or chilled.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- vegetable peeler (optional)
- small mixing bowl
- whisk
- large serving bowl
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