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Vietnamese Chicken Salad with Rice Noodles
4.73 from 11 votes

Vietnamese Chicken Salad with Rice Noodles

Here you can learn how to make Vietnamese Chicken Salad with yummy Rice Noodles using this recipe.
Cook Time45 mins
Total Time45 mins
Servings: 4
Calories: 562kcal


For the dressing:

  • 3 serrano peppers - I used 4 and it was SPICY! I loved it, but if you are not a fan of spicy food, definitely use less
  • 5 cloves garlic
  • 1 inch piece of ginger - peeled and chopped
  • 3 tablespoon rice vinegar
  • 4 tablespoon brown sugar
  • cup fish sauce
  • ½ cup fresh lime juice
  • ¼ cup olive oil

For the Salad:

  • 1 pound boneless skinless chicken breasts
  • 6 ounces rice noodles
  • 5 large carrots - julienned or grated
  • 1 medium head napa cabbage - shredded
  • 1 large bunch cilantro - chopped
  • 1 cup green onion - chopped
  • 1 red bell pepper - seeded and diced


  • For the dressing- place all ingredients in the bowl of a high powered blender or food processor and pulse until smooth.
  • For the chicken-bring a large pot of water to a boil over high heat. When the water reaches a rolling boil, gently add chicken breasts, cover pot with a fitted lid and remove from heat. Allow chicken to cook for approximately 30 minutes. Carefully remove chicken from the pot to a plate and allow it to cool before shredding with a fork (or fingers).
  • Pour a small amount of dressing onto the shredded chicken and gently mix. Store chicken in a sealed container in the refrigerator until ready to use.
  • For the noodles-soak the rice noodles in a large bowl or pot of hot water (not boiling). Allow noodles to soak until softened BUT NOT SOGGY. Drain noodles and rinse with cold water.
  • In a large skillet heat a small amount of the dressing. Add drained rice noodles and stir-fry over medium heat for 3-4 minutes, mixing every 30 seconds or so. I also used kitchen scissors to cut through the noodles (making this a much easier salad to prepare and eat).
  • Add prepared vegetables and remaining dressing (to taste) to the noodles and mix well. Cook over medium low heat for 1-2 minutes, stirring occasionally. Finally, toss in the shredded chicken, mix and remove from heat.
  • Garnish with additional fresh chopped cilantro, green onion and mint.


Calories: 562kcal | Carbohydrates: 70g | Protein: 31g | Fat: 18g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1810mg | Potassium: 1479mg | Fiber: 7g | Sugar: 21g | Vitamin A: 14760IU | Vitamin C: 121.6mg | Calcium: 259mg | Iron: 2.4mg
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