Description
This Vietnamese‑inspired chicken salad features tender poached chicken, crisp veggies, rice noodles, and a bright, tangy dressing full of lime, fish sauce, garlic, and serrano peppers—perfect for a fresh, flavorful meal.
Ingredients
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 green cabbage leaves
Handful cilantro leaves
Handful fresh mint leaves
Handful green onions
Instructions
- Make dressing: Slice serranos. Pulse garlic, vinegar, sugar, fish sauce, lime juice, and oil in a food processor until smooth. Stir in sliced serranos. Adjust seasoning to taste.
- Poach chicken: Boil water, add chicken breasts, turn off heat, cover and cook 25–30 minutes. Shred and toss lightly with some dressing.
- Prepare noodles: Soak noodles in cold water ~15 minutes. Drain and stir‑fry briefly with a little dressing for 5 minutes. Cut shorter if desired.
- Prep veggies: Pulse carrots 10–15 seconds in processor; thinly shred cabbage. Chop cilantro, mint, and green onions.
- Assemble: In a large bowl, combine chicken, noodles, carrots, cabbage, and herbs. Add remaining dressing to taste and toss well. Serve immediately.
Notes
- Omit or swap serranos for milder spice.
- Add crushed peanuts or sesame seeds for crunch.
- Include cucumber, bell peppers, or bean sprouts as variations.
- Sub shrimp, tofu, or beef for chicken if preferred.
- Use as a grain bowl by swapping noodles for rice or quinoa.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No‑Cook / Poach
- Cuisine: Vietnamese‑inspired
Nutrition
- Serving Size: 1 plate (approx. 1/5 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
