Name: Vietnamese-Inspired Chicken Salad with Rice Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vietnamese‑inspired
Ingredients: 3 serrano peppers, thinly sliced; 4 garlic cloves; 2 Tbsp rice vinegar; 2 Tbsp brown sugar; 4 Tbsp fish sauce; 6 Tbsp fresh lime juice; 6 Tbsp vegetable oil; 1 lb boneless, skinless chicken breasts; 6 oz rice noodles; 4 large carrots, peeled; 8–10 green cabbage leaves; Handful cilantro leaves; Handful fresh mint leaves; Handful green onions

Jump to Recipe·Leave a Review

A bright and flavorful salad featuring tender shredded chicken, crisp vegetables, and aromatic herbs—all tossed in a tangy, spicy Vietnamese-style dressing.

Why You’ll Love This Recipe

Refreshing and balanced: Tangy lime, savory fish sauce, heat from serranos, and sweet brown sugar create a perfect harmony.
Easy to assemble: Cook chicken in just a pot of water, soak noodles, pulse veggies—quick prep.
Fresh herbs: Cilantro, mint, and green onions add vibrant flavor and texture.
Healthy and versatile: Ideal for a light lunch, dinner, or picnic—add extra veggies or replace chicken to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dressing

3 serrano peppers, thinly sliced
4 garlic cloves
2 Tbsp rice vinegar
2 Tbsp brown sugar
4 Tbsp fish sauce
6 Tbsp fresh lime juice
6 Tbsp vegetable oil

Salad

1 lb boneless, skinless chicken breasts
6 oz rice noodles
4 large carrots, peeled
8–10 leaves green cabbage
Handful each of cilantro, mint, and green onions

Directions

Dressing

Thinly slice serrano peppers and set aside.
In a food processor, blend garlic, rice vinegar, brown sugar, fish sauce, lime juice, and vegetable oil until smooth.
Stir in sliced serranos. Taste and adjust sweet, sour, or spicy balance as needed.

Chicken

Bring a pot of water to a rolling boil. Add chicken breasts, then turn off heat and immediately cover.
Let cook for 25–30 minutes while preparing the rest.
Remove chicken, let cool slightly, then shred with forks. Toss lightly with some dressing to infuse flavor.

Noodles

Soak rice noodles in a large bowl of cold water for about 15 minutes until softened.
Drain and briefly stir-fry in a skillet with a bit of dressing over medium-high heat for 5 minutes, shaking the pan occasionally for even coating.
Optionally cut with scissors into shorter, salad-friendly strands.

Vegetables & Herbs

Roughly chop carrots in a food processor for about 10–15 seconds until finely chopped.
Shred cabbage thinly.
Mince cilantro, mint, and green onions.

Assembly

In a large bowl, combine shredded chicken, noodles, chopped carrots, cabbage, and herbs.
Add remaining dressing to taste and toss well to combine.
Serve immediately for best freshness.

Servings and Timing

Yields: Approximately 4–6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: ~50 minutes

Variations

Spice level: Omit serranos or replace with jalapeños for milder or hotter versions.
Add crunch: Sprinkle with crushed peanuts or toasted sesame seeds.
Extra veggies: Include sliced cucumber, bell peppers, or bean sprouts.
Protein swap: Substitute chicken with shrimp, tofu, or thinly sliced beef.
Grain option: Serve over brown rice or quinoa in place of noodles.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
No reheating needed—enjoy chilled or at room temperature. If the noodles absorb too much dressing, toss with a little extra before serving again.

FAQs

1. Can I make the dressing ahead?

Yes—the dressing can be prepared and refrigerated up to 3 days in advance; bring to room temperature before using.

2. Do I need to cook chicken with seasonings?

No—poaching in plain water results in tender, mild chicken; the dressing provides all the flavor.

3. Can I use dried herbs instead of fresh?

Fresh herbs are key for brightness, but dried may work in a pinch—use ¼ the volume if necessary.

4. How long do soaked noodles last?

Soak just before assembly to avoid soggy noodles; if needed, soak and drain 30 minutes ahead and toss with a little oil until ready.

5. Is this gluten-free?

Yes—the recipe is gluten-free if using certified gluten-free fish sauce and rice noodles.

6. What if I don’t have a food processor?

Finely chop garlic, carrots, and herbs by hand, or grate the carrots for similar texture.

7. Can I prep all ingredients in advance?

Yes—cook and shred chicken, pre-soak noodles, and prep veggies ahead, then toss with dressing just before eating.

8. Can I refrigerate assembled salad?

It’s best eaten fresh. If stored, dress just before serving to preserve crispness.

9. What type of rice noodles works best?

Use ⅛” or 1.5 mm rice vermicelli noodles—they soften quickly and mix well.

10. Can this salad be served warm?

Yes—serve the chicken and noodles warm straight from the skillet before adding fresh vegetables and herbs.

Conclusion

This Vietnamese-Inspired Chicken Salad with Rice Noodles is a refreshing, herb-packed dish that’s easy to make and perfect for any occasion. Crisp veggies, tender chicken, and bold flavors come together in a satisfying and colorful meal. Toss together, serve fresh, and savor every bite of this vibrant and healthy creation.