Vietnamese Chicken Noodle Salad
Cool rice noodles tossed with shredded chicken, fresh herbs, and a bright fish sauce-lime dressing. Crispy and refreshing—ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
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Ingredients
- 12 oz cooked chicken breast, shredded
- 1 bunch or package rice noodles (about 4 oz)
- 1 medium cucumber, halved lengthwise then sliced thin
- 2 medium carrots, shredded
- 1 cup, packed fresh mint, cilantro, and basil (chopped)
- 3 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp olive oil
Instructions
- 1
Soak rice noodles in boiling water until soft and pliable, 5–7 minutes. Drain and rinse under cold water.
- 2
Whisk fish sauce, lime juice, and olive oil in a small bowl. Set aside.
- 3
Combine noodles, chicken, cucumber, carrots, and herbs in a large bowl.
- 4
Pour dressing over the salad and toss until evenly coated.
- 5
Serve immediately or chill up to 2 hours.
Tools you’ll need
- large bowl
- small whisk or fork
- colander
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