A Fresh Take on Dinner: Vietnamese Chicken Salad with Rice Noodles

If you’re searching for a meal that’s light yet satisfying, look no further than this Vietnamese Chicken Salad with Rice Noodles. It’s a vibrant, refreshing dish that combines tender chicken, crisp vegetables, and aromatic herbs, all tossed together with delicate rice noodles and a tangy dressing.

This salad is perfect for those busy weeknights when you want something quick and healthy without compromising on flavor. The combination of textures and flavors will transport your taste buds straight to Southeast Asia.

Why You’ll Love This Vietnamese Chicken Salad

• Quick and Easy: It’s ready in under an hour and perfect for weeknight dinners.

• Healthy and Nutritious: Packed with lean protein, fresh vegetables, and herbs.

• Flavorful: A harmonious blend of sweet, sour, salty, and spicy notes.

• Versatile: Easily adaptable to your taste preferences and dietary needs.

Ingredients

For the Dressing:

• 3 serrano peppers, thinly sliced

• 4 cloves of garlic

• 2 tablespoons rice vinegar

• 2 tablespoons brown sugar

• 4 tablespoons fish sauce

• 6 tablespoons lime juice

• 6 tablespoons vegetable oil

For the Salad:

• 1 lb boneless, skinless chicken breasts

• 6 oz rice noodles

• 4 large carrots, peeled

• 8–10 large leaves of green cabbage

• 1 large handful each of cilantro leaves, mint leaves, and green onions

Instructions

Prepare the Dressing:

1. Thinly slice the serrano peppers and set aside.

2. In a food processor, blend garlic, rice vinegar, brown sugar, fish sauce, lime juice, and vegetable oil until smooth.

3. Stir in the sliced serrano peppers.

Cook the Chicken:

1. Bring a pot of water to a boil.

2. Turn off the heat and add the chicken breasts.

3. Cover and let cook in the residual heat for 25–30 minutes.

4. Shred the chicken with forks and toss with a small portion of the dressing.Pinterest+3risespice.com+3The Feedfeed+3Simply Recipes

Prepare the Noodles:

1. Soak rice noodles in cold water for 15 minutes.

2. Drain the noodles.

3. Heat a bit of the dressing in a skillet over medium-high heat.

4. Stir-fry the noodles for 5 minutes, shaking the pan often.

5. Cut the noodles shorter if desired.

Prepare the Vegetables:

1. Pulse carrots in a food processor until finely chopped.

2. Shred the cabbage.

3. Mince the cilantro, mint, and green onions.

Assemble the Salad:

1. In a large bowl, combine the shredded chicken, noodles, vegetables, and remaining dressing.

2. Toss until well combined.

3. Serve immediately.

Cooking Tips

• Adjust the Heat: If you prefer a milder salad, reduce the number of serrano peppers or remove the seeds.

• Noodle Texture: For a chewier texture, briefly boil the noodles instead of soaking them.

• Herb Freshness: Use fresh herbs for the best flavor; dried herbs won’t provide the same brightness.

• Make Ahead: Prepare the dressing and chop the vegetables in advance to save time.

A Personal Touch

This Vietnamese Chicken Salad has become a staple in my kitchen, especially during the warmer months. The first time I made it, I was amazed at how such simple ingredients could create such a complex and satisfying dish. It’s now my go-to recipe when I want something light, healthy, and full of flavor.

What to Serve with Vietnamese Chicken Salad

While this salad is a complete meal on its own, you can pair it with:

• Spring Rolls: Fresh or fried spring rolls make a great appetizer.

• Soup: A light broth-based soup complements the salad well.

• Fruit: A platter of tropical fruits like mango or pineapple adds a sweet finish.

How to Store

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Separate Components: For best results, store the dressing separately and toss with the salad just before serving.

• Avoid Freezing: This salad is best enjoyed fresh and doesn’t freeze well due to the delicate nature of the herbs and noodles.

FAQs

Can I use a different protein?
Yes, you can substitute the chicken with shrimp, tofu, or beef, depending on your preference.The Woks of Life+2The Woks of Life+2en.wikipedia.org+2

Is there a vegetarian version?
Absolutely! Replace the chicken with tofu or tempeh and use soy sauce instead of fish sauce in the dressing.

Can I prepare this salad in advance?
Yes, you can prepare the components ahead of time and assemble the salad just before serving to maintain freshness.

What if I can’t find serrano peppers?
You can substitute jalapeños or red chili flakes to achieve a similar level of heat.

This Vietnamese Chicken Salad with Rice Noodles is a delightful addition to your recipe repertoire. It’s a dish that brings together fresh ingredients and bold flavors in a way that’s both satisfying and nourishing. Whether you’re new to Vietnamese cuisine or a seasoned fan, this salad is sure to impress.

YumtasticRecipes.com.

A Fresh Take on Dinner: Vietnamese Chicken Salad with Rice Noodles

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• Author: Olivia Hartwellen
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Vietnamese Chicken Salad with Rice Noodles is a light yet satisfying dish that blends tender shredded chicken, fresh vegetables, rice noodles, and aromatic herbs. Tossed in a zesty, spicy dressing, it’s a refreshing and healthy meal perfect for busy weeknights or warm weather.

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Ingredients

Scale 1x2x3x

For the Dressing:

• 3 serrano peppers, thinly sliced

• 4 cloves garlic

• 2 tablespoons rice vinegar

• 2 tablespoons brown sugar

• 4 tablespoons fish sauce

• 6 tablespoons lime juice

• 6 tablespoons vegetable oil

For the Salad:

• 1 lb boneless skinless chicken breasts

• 6 oz rice noodles

• 4 large carrots, peeled

• 8–10 large green cabbage leaves

• 1 large handful cilantro leaves

• 1 large handful of mint leaves

• 1 large handful green onions

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Instructions

Make the Dressing:

• Thinly slice serrano peppers and set aside.

• In a food processor, blend garlic, vinegar, brown sugar, fish sauce, lime juice, and vegetable oil until smooth.

• Stir in sliced serrano peppers.

2. Cook the Chicken:

• Bring water to a boil, turn off heat, and add chicken breasts.

• Cover and let sit for 25–30 minutes.

• Shred the cooked chicken with forks and mix with a small amount of dressing.

3. Prepare the Noodles:

• Soak rice noodles in cold water for 15 minutes.

• Drain well.

• Heat a little dressing in a skillet, add noodles, and stir-fry for 5 minutes.

• Cut noodles shorter if desired.

4. Prep the Vegetables:

• Pulse carrots in a food processor until finely chopped.

• Shred the cabbage.

• Mince cilantro, mint, and green onions.

5. Assemble the Salad:

• In a large bowl, combine chicken, noodles, carrots, cabbage, herbs, and remaining dressing.

• Toss until evenly coated.

• Serve immediately.

Notes

Adjust spice by reducing or removing serrano pepper seeds.

Boil noodles briefly for a firmer texture.

Fresh herbs give the best results—avoid dried substitutes.

Prepare components ahead to save time during busy evenings.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Boiled, Stir-Fried, Assembled Cold
• Cuisine: Vietnamese

Keywords: Vietnamese salad, chicken noodle salad, rice noodles, healthy dinner, Southeast Asian cuisine, fresh herbs, spicy dressing, meal prep salad