Description
A vibrant, refreshing Vietnamese-inspired chicken noodle salad loaded with fresh herbs, veggies, tender chicken, and a zesty tangy dressing.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 cup shredded cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 1 small chili, minced (optional)
Instructions
- Cook rice noodles according to package directions and rinse with cold water.
- In a large bowl, combine chicken, carrots, cucumber, cabbage, mint, cilantro, and green onions.
- In a separate bowl, whisk together lime juice, fish sauce, honey, soy sauce, garlic, ginger, sesame oil, and chili.
- Add noodles to the salad bowl and toss gently.
- Pour the dressing over the salad and mix until well combined.
- Top with chopped peanuts before serving.
- Serve chilled or at room temperature.
Notes
For extra crunch, add bean sprouts. You can also swap chicken for shrimp or tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Vietnamese salad, chicken noodle salad, fresh noodle salad, Asian chicken salad