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Vietnamese Salad with Chicken and Vermicelli
with lime dressing

Active: 35 minTotal: 1 hr 5 min
20190513 vietnamese chicken vermicelli salad nm 5.jpg?ixlib=rails 2.1

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

Servings:
4
Metric
Vietnamese Dressing with Lime:
  • 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
Vietnamese Chicken (for 2 nights):
  • Chicken breasts, boneless and skinless - 2 lbs, thinly sliced
  • Honey - 2 Tbsp
  • Soy sauce, low-sodium - 4 Tbsp
  • Oil, cooking - 2 Tbsp
Chicken and Vermicelli Salad:
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. 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)
  2. 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)
  3. 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)
  4. Carrots (if not pre-shredded) / Cucumbers - Prep as directed and combine. (Can be done up to 3 days ahead)
  5. Lettuce / Mint - Prep as directed.

Make

  1. Drain marinade off chicken (discard marinade). Season chicken with some salt and pepper.
  2. 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.
  3. Before assembling salads, reserve half the chicken and noodles for Wednesday night. (Note: store noodles in cold water in the refrigerator to minimize sticking.)
  4. 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 39 reviews

Used mock duck. So good!

By: Megan
Posted: Jun 17, 2019
Diet: Vegetarian

This was a bit of a production for a salad, but delicious nonetheless. Be sure to include the fresh mint--it really completes the salad.

By: Jenn
Posted: Jun 14, 2019
Diet: Original

Great meal and flavors!

By: Catherine
Posted: Jun 10, 2019
Diet: Gluten-free

So good! I loved the way all the different flavors and textures came together. I was a little scared about the amount of fish sauce in the dressing, but I decided to give it a go as written and am glad I did - it was a bit overpowering on its own, but great when mixed in with everything and the lime flavor really came through as well.

By: Melissa
Posted: Jun 04, 2019
Diet: Original

This is one of my favorite CS recipes. The dressing is the best--don't forget the red pepper flakes!

By: Rachel
Posted: Jun 04, 2019
Diet: Original

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.

By: Angela
Posted: May 25, 2019
Diet: Vegetarian