Vietnamese Chicken Noodle Salad
Fresh rice noodles tossed with shredded chicken, crisp vegetables, and a bright lime-fish sauce dressing. Ready in under 20 minutes—perfect for lunch or a light dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
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Ingredients
- 12 oz cooked chicken breast, shredded
- 8 oz rice noodles (dried)
- 1 medium cucumber, julienned
- 1 large carrot, julienned
- ½ cup fresh mint and cilantro, chopped
- 2 limes lime (juiced)
- 2 tbsp fish sauce
- 1 tbsp olive oil
Instructions
- 1
Boil rice noodles in salted water for 4 minutes until tender but still springy.
- 2
Drain noodles and rinse under cold water until cool. Set aside.
- 3
Whisk together lime juice, fish sauce, and olive oil in a small bowl.
- 4
In a large bowl, combine noodles, chicken, cucumber, carrot, and herbs.
- 5
Pour dressing over the salad and toss until evenly coated.
- 6
Serve immediately or chill up to 4 hours before eating.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- large mixing bowl
- knife
- cutting board
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