Vietnamese Chicken Noodle Salad
Fresh rice noodles, shredded poached chicken, and crisp vegetables tossed in a tangy lime-fish sauce dressing. Light, bright, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
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Open the appInstructions
Step 1
Bring a pot of salted water to boil. Add chicken, reduce to medium, and simmer until cooked through, 12-14 minutes.
Step 2
In the same pot, boil rice noodles until tender, about 4 minutes. Drain and rinse under cold water.
Step 3
Remove chicken to a cutting board and shred into bite-sized pieces when cool enough to handle.
Step 4
Halve cucumber lengthwise, scoop out seeds with a spoon, then slice crosswise into thin crescents.
Step 5
Whisk together fish sauce, juice from 2 limes, honey, and 3 tbsp water in a small bowl.
Step 6
Toss noodles, chicken, cucumber, carrots, and herbs in a large bowl until combined.
Step 7
Pour dressing over the salad and toss again until evenly coated. Serve at room temperature or chilled.
Tools you’ll need
- large pot
- cutting board
- chef's knife
- small bowl
- whisk
- large mixing bowl
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