Vietnamese Salad with Chicken and Vermicelliwith lime dressing
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the light, tart dressings that gather in the bottom of the bowl. This version, which is a favorite of our community members, includes marinated chicken and peanuts for a one-bowl dinner that packs tons of flavor!
Smarts: We've given you all of the instructions in tonight's meal to make the chicken and noodles you need for two nights. Just make sure that you set half of those elements aside for Wednesday's summer rolls.
Ingredients
- Garlic - 2 cloves, chopped
- Ginger - 1 tsp, grated
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Fish sauce - 4 Tbsp
- Limes - 2, juice of
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Chicken breasts, boneless and skinless - 2 lbs, thinly sliced
- Honey - 2 Tbsp
- Soy sauce, low-sodium - 4 Tbsp
- Oil, cooking - 2 Tbsp
- Noodles, thin rice vermicelli - 6 oz (enough for 2 nights; find these in the ethnic food aisle or sub soba or spaghetti)
- Carrots - 5 oz, matchsticks (look for pre-shredded)
- Cucumbers - 8 oz, matchsticks
- Lettuce, green and small - 1 head, chopped
- Mint, fresh - 8 leaves, chopped
- Vietnamese Chicken (ingredients listed separately) - ~2 cups
- Peanuts, roasted and unsalted - 1/2 cup
Nutrition Facts
Prep
- Marinate chicken - (This makes enough for 2 nights.) Thinly slice chicken. Combine honey and soy sauce and pour over chicken. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Make dressing - Chop garlic. Grate ginger. Combine garlic, ginger, sugar, vinegar, fish sauce, lime juice, water, and red pepper flakes (if using). (Can be done up to 5 days ahead)
- Cook rice noodles - (This makes enough for 2 nights.) Cook according to package instructions. If making ahead, store in cold water in the refrigerator to minimize sticking. (Can be done up to 3 days ahead)
- Carrots (if not pre-shredded) / Cucumbers - Prep as directed and combine. (Can be done up to 3 days ahead)
- Lettuce / Mint - Prep as directed.
Make
- Drain marinade off chicken (discard marinade). Season chicken with some salt and pepper.
- Heat a wok or saute pan over medium heat. Add oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes.
- Before assembling salads, reserve half the chicken and noodles for Wednesday night. (Note: store noodles in cold water in the refrigerator to minimize sticking.)
- Assemble salads by combining lettuce, noodles, carrots, cucumbers, and chicken in serving bowls. Whisk dressing and pour over salad. Toss everything to combine. Top with mint and peanuts. Enjoy!
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Reviews
This meal has 34 reviews
Fresh, tasty, and easy! We subbed tempeh for seitan and added some shiitakes to the mushroom mix. So convenient to be able to use leftovers in the spring rolls. We'll be making this one again.
I love this. I didn't feel like making chicken, so I used sliced tofu instead. It really absorbed the marinade and it was super tasty. The salad came together well and had a lot of flavor.
I like this one - the chicken lacked something for me but the extra peanuts I added made it delicious regardless.
Grilled the chicken and used ponzu instead of soy sauce in the marinade. Mint out of my garden made it special! Super yummy!
Delicious refreshing dressing! Realized I don’t like seitan. Had used up all mushrooms earlier in week in summer rolls, and it was still enough. Liked adding cashews.
Grilled the chicken.