Vietnamese chicken salad

Vietnamese chicken salad

This vibrant Vietnamese chicken salad features tender rice noodles and shredded chicken tossed in a tangy, flavorful dressing. Fresh vegetables and aromatic mint bring a delightful crunch and fragrant finish.

Chicken

Prep Time

20 min

Cook Time

10 min

Servings

4

Vietnamese chicken salad is a beloved dish that balances fresh ingredients with a zesty, savory dressing. Traditionally enjoyed as a light meal or side dish, it highlights the harmonious flavors of Southeast Asian cooking — fresh herbs, crisp vegetables, and the perfect blend of sweet, salty, and sour notes. Rice noodles add a soft, chewy texture that pairs beautifully with the crispness of julienned carrots and cucumber. The shredded chicken introduces heartiness while the radishes and red onion lend a peppery kick. Mint leaves deliver a refreshing aromatic burst that lifts the entire dish. This salad makes an excellent accompaniment to grilled meats or seafood and is perfect for warm weather meals. It embodies the simplicity and balance characteristic of Vietnamese cuisine, making it both satisfying and light. For a fun twist, sprinkle some crushed peanuts on top for added crunch and nuttiness.

Ingredients

  • 140 g Rice Noodles
  • 1 Carrots
  • 0.5 Cucumber
  • 2 Chicken Breasts
  • 50 g Radish
  • 0.5 Red Onions
  • Bunch Mint
  • 25 g 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

Instructions

Step 1: Begin by whisking together all the dressing ingredients — chopped red chilli, lime zest and juice, fish sauce, soy sauce, and sesame seed oil — in a large serving bowl until well combined. This dressing is the heart of the salad, offering a vibrant and tangy flavor that ties every component together. Next, cook the rice noodles according to the package instructions; usually this involves soaking or briefly boiling them until tender but still slightly firm. Once cooked, drain the noodles thoroughly to prevent sogginess and immediately transfer them to the bowl with the dressing so they can soak up the delicious flavors. Step 2: Using a vegetable peeler, shave the carrot into long, elegant strips that add a pleasing crunch and color to the salad. Repeat this with half a cucumber, peeling away the outer flesh until you reach the seeds, which you should discard for texture balance. Add the carrot and cucumber strips to the bowl with the noodles. Then, fold in the shredded chicken breasts, thinly sliced radishes, slivers of red onion, and a generous handful of fresh mint leaves. Gently toss everything together to ensure the dressing coats every ingredient evenly. To finish, scatter the peanuts over the top for a delightful crunch and serve immediately. For an even more vibrant experience, serve chilled or with a wedge of lime on the side. Enjoy!

Quick Info

Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4

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