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Vietnamese Salad with Chicken and Vermicelli
with lime dressing

Active: 35 min Total: 1 hr 5 min

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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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.

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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!

Nutrition Facts

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

Ratings

Original (43)
Gluten-free (3)
Paleo (9)
Vegetarian (15)

41 reviews

Grilled the chicken.

By: Allison
Posted: May 18, 2019
Diet: Original
0 Helpful

Tasty, used soy sauce instead of fish sauce.

By: Marie
Posted: May 18, 2019
Diet: Original
0 Helpful

Everyone liked. Made original & paleo. Quick weeknight meal as prep was done.

By: Jessie
Posted: May 17, 2019
Diet: Paleo
0 Helpful

Used Tempeh instead of Seitan, and Soba instead of Vermicelli. Very satisfying! Particularly after adding Sriracha 😊

By: Katharine
Posted: May 17, 2019
Diet: Vegetarian
0 Helpful

This was yummy, but took a lot of time to prepare for some reason. I subbed tofu for seitan, which came out delicious. I found that it was not necessary to have both portobello mushrooms and seitan (or tofu), and if I were to make it again I would skip the mushrooms. The Vietnamese dressing was delicious. I did notice afterwords that the vegetarian dressing did not use fish sauce, which other reviews were mixed on.

By: Vicki
Posted: May 17, 2019
Diet: Vegetarian
0 Helpful

Probably didn’t marinate the seitan long enough but it just didn’t really cut it. Tasty for one meal but not sure if it’ll make it into the regular circulation.

By: Delaney
Posted: May 17, 2019
Diet: Vegetarian
0 Helpful