Vietnamese Chicken Noodle Salad
Tender chicken tossed with rice noodles, fresh herbs, and a tangy lime-fish sauce dressing. Ready in under 25 minutes with bright, refreshing flavors.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
lightrefreshingvietnamesechickentenderchewyweeknightmeal-prep
Ingredients
- 8 oz cooked shredded chicken
- 4 oz rice noodles (vermicelli)
- 1 whole cucumber
- ½ cup, packed fresh cilantro and mint (mixed)
- 3 tbsp lime juice
- 2 tbsp fish sauce
Instructions
- 1
Boil rice noodles in salted water until tender, about 4 minutes. Drain and rinse under cold water.
- 2
Slice cucumber in half lengthwise, then cut into thin half-moons. Chop cilantro and mint together.
- 3
Whisk together lime juice and fish sauce in a small bowl until well combined.
- 4
Place noodles in a bowl, then top with shredded chicken, cucumber, and fresh herbs.
- 5
Pour dressing over the salad and toss until well coated. Serve immediately or chill.
Tools you’ll need
- pot
- colander
- cutting board
- knife
- small mixing bowl
- whisk
- large serving bowl
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