Vietnamese chicken salad
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13 Ingredients
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30 min total
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Serves Serves 4
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Easy
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Vietnamese
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Chicken
Recipe byThe ZestyPlate Kitchen
Cool rice noodles and shredded chicken tossed with crunchy carrot, cucumber, radish and herbs in a zingy lime and fish sauce dressing, topped with peanuts.
This Vietnamese chicken salad is the kind of light, fresh plate you want when the weather turns warm. Cool rice noodles and shredded chicken get tossed with crunchy vegetables, plenty of herbs and a zingy lime and fish sauce dressing, then finished with peanuts and chilli. Fresh, crunchy, a touch sweet and properly savoury, it works as a quick lunch or an easy supper.
Jump to recipe
Prep 20 min
Cook 10 min
Total 30 min
Easy
Scale:
- 140g Rice Noodles
- 1 Carrots
- 1/2 Cucumber
- 2 Chicken Breasts
- 50g Radish
- 1/2 Red Onions
- Bunch Mint
- 25g Peanuts
- 1 chopped Red Chilli
- Zest and juice of 1 Lime
- 1 ½ tbsp Fish Sauce
- 1 ½ tbsp Soy Sauce
- 1 ½ tbsp Sesame Seed Oil
Nutrition (per serving)
370
kcal
23g
Protein
34g
Carbs
15g
Fat
Estimated per serving. How we calculate this.
Preparation
- For the dressing, whisk all the dressing ingredients together in a large serving bowl. Cook the noodles to the pack instructions, then drain and add them to the bowl with the dressing.
- Peel the carrot into long strips with a vegetable peeler, then do the same with the cucumber until you reach the seeds, which you can discard. Add the carrot and cucumber to the noodles along with the shredded chicken, radishes, red onion and mint. Toss well so everything is coated in the dressing, scatter over the peanuts, and serve.
Tips from the ZestyPlate Kitchen
- A vegetable peeler turns carrot and cucumber into long, pretty ribbons in seconds.
- Let the noodles cool right down so the finished salad stays cool and refreshing.
- Dress everything at the last moment so the vegetables keep their crunch.
- Add the peanuts at the very end so they stay crisp.
Frequently Asked Questions
Definitely. Shredded leftover roast chicken or a cooked rotisserie bird makes this even faster.
Get the components and the dressing ready in advance, then toss it all together just before serving so nothing goes soft.
Light soy sauce with a squeeze of lime is the nearest everyday substitute, though it misses that distinctive Vietnamese depth.
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