Vietnamese Salad with Chicken and Vermicelli
lime dressing
Vietnamese noodle salads are distinctive for their clean, fresh flavors and the lightly sweet dressings that gather in the bottom of the bowl. We add marinated chicken and roasted peanuts for a one-bowl dinner that packs tons of flavor!
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Ingredients
Vietnamese Dressing with Lime:
- Garlic - 2 cloves
- Ginger - 1 inch
- Brown sugar - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Fish sauce - 4 Tbsp
- Limes, juice - 2
- Water - 2 Tbsp
- Red pepper flakes (opt) - 1/2 tsp
- Green onions, green parts only - 2 , minced
Chicken and Vermicelli Salad:
- Chicken, boneless breasts or thighs - 1 lb
- Honey - 3 Tbsp
- Tamari - 3 Tbsp
- Rice vermicelli noodles (find these in the ethnic aisle or sub soba) - 3 oz
- Carrots, small - 2 , grated
- Cucumbers, medium - 1 , matchsticks
- Green lettuce, small - 1 head , chopped
- Mint, fresh - 1/4 cup , chopped
- Cooking oil - 1 Tbsp
- Peanuts, roasted & unsalted - 1/2 cup
- Vietnamese dressing with lime (ingredients listed separately) - ~3/4 cup
Nutrition Facts
Amount Per Serving
Calories
462
Just a moment...
% Daily Value
Total Fat
16g
25%
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Saturated Fat
3g
13%
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Trans Fat
0g
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Cholesterol
70mg
23%
Just a moment...
Sodium
1917mg
80%
Just a moment...
Total Carbohydrate
52g
17%
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Dietary Fiber
4g
16%
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Sugars
24g
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Protein
32g
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Prep
- Marinate chicken - Cut chicken into 1” (2.5 cm) cubes. Combine honey and tamari and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Make dressing - Mince 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 - Cook according to package instructions. (Can be done up to 3 days ahead)
- Carrots / Cucumbers - Prep as directed. (Can be done up to 3 days ahead)
- Lettuce / Mint / Green onions - Prep as directed.
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Make
- Heat a wok or saute pan over medium-high heat. Add oil. Use a slotted spoon to transfer chicken to hot pan. (Reserve marinade.) Saute until chicken is nearly cooked through, 4 to 5 minutes. Add remaining marinade and cook until marinade reduces and coats chicken, ~2 minutes.
- Whisk dressing and sprinkle green onions over the top.
- Assemble salads by combining lettuce, noodles, carrots, cucumbers and chicken in serving bowls. Top with mint and peanuts. Pour dressing over salad just before serving. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
462
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
3g
13%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
70mg
23%
Just a moment...
Sodium
1917mg
80%
Just a moment...
Total Carbohydrate
52g
17%
Just a moment...
Dietary Fiber
4g
16%
Just a moment...
Sugars
24g
Just a moment...
Protein
32g
Just a moment...
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