Description
This light and refreshing salad combines tender chicken, thin rice noodles, crunchy veggies, and fresh herbs, all tossed in a zesty Vietnamese-style dressing. It’s a perfect warm-weather meal that’s flavorful, filling, and naturally gluten-free.
Ingredients
For the Salad:
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6 oz thin rice noodles
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2 cups cooked shredded chicken (poached or rotisserie)
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1 cup shredded carrots
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1 cup thinly sliced cucumber
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1 cup shredded Napa cabbage or romaine
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1/2 cup fresh cilantro, chopped
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1/2 cup fresh mint leaves, chopped
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1/4 cup fresh basil, chopped
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1/4 cup thinly sliced red onion or scallions
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1/4 cup chopped roasted peanuts (optional)
For the Dressing:
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3 tablespoons fish sauce
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2 tablespoons lime juice (about 1 lime)
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2 tablespoons rice vinegar
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1 tablespoon sugar or honey
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1 small garlic clove, minced
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1 Thai chili or 1/2 teaspoon red pepper flakes (optional, for heat)
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2 tablespoons water
Instructions
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Cook the Rice Noodles:
Prepare noodles according to package instructions. Rinse under cold water and drain well. Set aside. -
Make the Dressing:
In a small bowl or jar, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili (if using), and water. Taste and adjust seasoning. -
Assemble the Salad:
In a large mixing bowl, combine noodles, chicken, carrots, cucumber, cabbage, herbs, and onion. Pour dressing over the top and toss gently to combine.
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Serve:
Top with chopped peanuts and serve immediately, or chill for 30 minutes for extra flavor.
Notes
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For a vegetarian version, swap chicken with baked tofu and use soy sauce instead of fish sauce.
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Make ahead: Salad can be prepped in advance, but add herbs and dressing just before serving for the freshest flavor.
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Add extra lime or chili if you love bold flavor.