Vietnamese Chicken Noodle Salad
A fresh and vibrant salad with tender chicken, chewy rice noodles, and crisp vegetables tossed in a tangy lime-fish sauce dressing. Perfect for a light lunch or dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 425
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Season chicken breast with salt and pepper. Heat a 10-inch skillet over medium-high heat and cook chicken for 6–7 minutes per side until internal temperature reaches 165°F. Let cool, then slice thinly.
Step 2
Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
Step 3
Julienne the carrot and cucumber. Tear romaine into bite-sized pieces. Roughly chop mint and cilantro. Crush peanuts coarsely.
Step 4
Mince garlic and slice red chili. Whisk together lime juice, fish sauce, honey, garlic, chili, and water in a small bowl.
Step 5
In a large bowl, combine noodles, lettuce, carrot, cucumber, mint, and cilantro. Pour dressing over and toss gently.
Step 6
Divide salad between two bowls. Top with sliced chicken and crushed peanuts. Serve immediately.
Tools you’ll need
- 10-inch skillet
- meat thermometer
- cutting board
- chef's knife
- julienne peeler or grater
- large mixing bowl
- small whisk
- serving bowls
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