Vietnamese-Inspired Chicken Salad with Rice Noodles Recipe

The Vietnamese-Inspired Chicken Salad with Rice Noodles Recipe is a delightful dish that brings together the vibrant flavors of Vietnam.

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5 from 1 vote

Prep Time: 45

Cook Time: 15

Total Time: 1

Course: Salad, Side Dish

Cuisine: Vietnamese

Keyword: Vietnamese-Inspired Chicken Salad with Rice Noodles Recipe

Servings: Servings

Calories: 190 kcal

Equipment

Grill or Grill Pan: Used to grill the chicken.
Mixing Bowl: Used to combine the salad ingredients.
Ziplock Bag or Shallow Dish: Used for marinating the chicken.
Cutting Board: Used to rest and slice the grilled chicken.
Tongs Used to toss the salad ingredients.
Knife: Used to julienne the carrots, slice the cucumber, and chop the fresh herbs.
Lime Squeezer or Juicer: Used to extract lime juice for garnishing.
Plates or Bowls: Used to serve the Vietnamese-Inspired Chicken Salad with Rice Noodles.

Ingredients

2 lbs. Chicken breasts approximately 2 pounds
Rice noodles
1 Cucumber
2 Carrots
1 Red Bell peppers
Fresh herbs such as mint, cilantro, and Thai basil
2 Limes
2 tablespoons Fish sauce
2 tablespoons Soy sauce
2 Garlic Cloves
1 tablespoon Brown sugar
2 tablespoons Vegetable oil

Instructions

Marinating the Chicken:

a. In a bowl, combine the marinade ingredients: soy sauce, minced garlic, brown sugar, and vegetable oil.
b. Place the chicken breasts or thighs in a ziplock bag or a shallow dish.
c. Pour the marinade over the chicken, ensuring it is evenly coated.
d. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the flavors to infuse.
e. While the chicken is marinating, soak the rice noodles in hot water according to package instructions.
f. Drain the noodles and set them aside.

Grilling the Chicken:

a. Preheat the grill to medium-high heat.
b. Remove the chicken from the marinade and discard the excess marinade.
c. Place the chicken on the preheated grill and cook for about 6-8 minutes per side, or until cooked through.
d. Transfer the grilled chicken to a cutting board and let it rest for a few minutes.
e. Slice the chicken into thin strips and set aside.

Preparing the Vegetables:

a. Peel the carrots and julienne them into thin matchstick-like pieces.
b. Cut the cucumber in half lengthwise, scoop out the seeds, and slice it into thin half-moons.
c. Remove the seeds and pith from the bell pepper, then slice it into thin strips.
d. Wash and roughly chop the fresh herbs (mint, cilantro, and Thai basil).
e. Cut the lime into wedges for garnishing.

Assembling the Salad:

a. In a large mixing bowl, combine the cooked rice noodles, sliced chicken, julienned carrots, cucumber slices, and bell pepper strips.
b. Add the chopped fresh herbs to the bowl.
c. Squeeze the lime wedges over the salad for added citrus flavor.
d. Drizzle the fish sauce and soy sauce over the ingredients, ensuring even distribution.
e. Gently toss the salad with clean hands or tongs, making sure everything is well combined.

the Salad:

a. Divide the Vietnamese-Inspired Chicken Salad with Rice Noodles among plates or bowls.
b. Garnish with additional fresh herbs if desired.
c. Serve the salad immediately, as the flavors are best enjoyed fresh.
d. You can also offer lime wedges on the side for individuals to squeeze over their portions.
e. Enjoy this refreshing and flavorful salad as a main course or a light lunch option.

Notes

Pre-cook the chicken and noodles in advance for quicker assembly.
Use a mandoline or julienne peeler to easily create thin carrot matchsticks.
Prep the vegetables ahead of time for convenience.
Double the marinade recipe for an extra flavorful chicken.
Customize the salad by adding other favorite vegetables or protein options.

Nutrition

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