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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

This was so yummy! I only put a teaspoon of the fish sauce, since it’s not my fave, and I used rice ramen for the noodles. Even the kids ate it!

By: Joy
Posted: May 15, 2019
Diet: Original
0 Helpful

I liked the chicken and mushrooms but the dressing was just a little off. Can’t decide if it was too sour, too bitter or too weirdly spicy. Felt like it was missing something to round out the flavors.

By: Caitlin
Posted: May 15, 2019
Diet: Paleo
0 Helpful

This tasted OK. I didn't care for it as a salad. I think I would have rather just had some noodles tossed in the dressing with the tofu, mushrooms, and peanuts on top.

By: Sarah
Posted: May 15, 2019
Diet: Vegetarian
0 Helpful

We loved this! I especially liked the sauce (we love fish sauce), and we added chopped serrano peppers for extra heat.

By: Jenny
Posted: May 15, 2019
Diet: Original
0 Helpful

Swapped soy sauce in for the fish sauce and glad I did based on other reviews since I don't like fish. Used walnuts because it's what I had on hand. Wondering about mixing a smidge of almond butter into dressing for the leftovers to help the dressing stick more and since the walnuts and mint aren't a great combo.

By: Jacquelin
Posted: May 15, 2019
Diet: Paleo
0 Helpful

This will def be added to the rotation, especially for summer. My 8 year old daughter said it was delicious and asked for seconds...the dressing was too much for her, but she ate all the other ingredients and asked me to make it again, yay!

By: ann
Posted: May 15, 2019
Diet: Gluten-free
0 Helpful