Vietanamese Chicken and Rice Noodle Salad
Bright, refreshing, and packed with bold flavors, this Vietnamese Chicken and Rice Noodle Salad is a light yet satisfying dish perfect for any occasion. Featuring tender shredded chicken, delicate rice noodles, and a vibrant mix of julienned carrot, cucumber, and fresh herbs like mint, cilantro, and Thai basil, this salad brings together the essence of Vietnamese cuisine in every bite. The tangy lime and fish sauce dressing, paired with a touch of sweetness and optional chili heat, elevates the dish while crunchy roasted peanuts add the perfect finish. Quick to prepare in just 35 minutes, this healthy and gluten-free recipe is ideal for a wholesome lunch, dinner, or even meal prep. Serve it chilled or at room temperature for an irresistibly fresh and nourishing meal!
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 200 grams Rice noodles
- 1 large Carrot
- 1 large Cucumber
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh Thai basil leaves (optional)
- 0.25 cup Roasted peanuts
- 1 small Red chili (optional)
- 3 tablespoons Lime juice
- 3 tablespoons Fish sauce
- 2 tablespoons Sugar
- 2 cloves Garlic
- 1 tablespoons Vegetable oil
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Place the chicken breasts in a medium saucepan, cover with water, and add 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the chicken is fully cooked. Remove the chicken, allow it to cool slightly, and shred it into thin strips using two forks.
Step 2
Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 3
Peel the carrot and use a julienne peeler or knife to cut it into thin matchstick-sized strips. Slice the cucumber into thin strips as well.
Step 4
In a small bowl, mix lime juice, fish sauce, sugar, minced garlic, water, and finely chopped red chili (if using). Stir until the sugar is dissolved to create the dressing.
Step 5
In a large mixing bowl, combine the cooked rice noodles, shredded chicken, carrot, cucumber, fresh mint, cilantro, and Thai basil (if using). Pour the dressing over the salad and toss gently to combine.
Step 6
Divide the salad into serving plates or bowls. Garnish each with a sprinkle of roasted peanuts and, if desired, additional herbs or sliced red chili.
Step 7
Serve immediately and enjoy this flavorful Vietnamese-inspired dish!
Nutrition Facts
| Serving size | (1591.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1478.2 |
| Total Fat 48.5g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 14.2g | |
| Cholesterol 295.8mg | 0% |
| Sodium 6988.2mg | 0% |
| Total Carbohydrate 133.3g | 0% |
| Dietary Fiber 25.0g | 0% |
| Total Sugars 45.8g | |
| Protein 138.9g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 760.6mg | 0% |
| Iron 22.0mg | 0% |
| Potassium 3453.4mg | 0% |
Source of Calories