Vietnamese Chicken Noodle Salad
Shredded chicken tossed with rice noodles, fresh herbs, and a bright lime-fish sauce dressing. Quick, refreshing, and ready in under 25 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 340
- Protein
- 32g
lightrefreshingvietnamesechickentendercrispyweeknightlunch
Ingredients
- 8 oz cooked chicken breast, shredded
- 3 oz rice vermicelli noodles
- 1 whole cucumber, thinly sliced
- 1 medium carrot, julienned
- ½ cup fresh mint and cilantro, chopped
- 3 tbsp lime juice
- 1.5 tbsp fish sauce
- 1 tsp honey
Instructions
- 1
Boil water in a small pot and cook rice noodles per package directions. Drain and let cool.
- 2
Whisk lime juice, fish sauce, and honey in a small bowl until honey dissolves.
- 3
Slice cucumber into thin rounds. Julienne carrot into thin matchsticks.
- 4
Divide cooked noodles and chicken between two bowls.
- 5
Top with cucumber, carrot, and chopped mint and cilantro.
- 6
Drizzle dressing over salad and toss to combine. Serve immediately.
Tools you’ll need
- small pot
- small mixing bowl
- whisk
- cutting board
- knife
- two bowls
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