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Vietnamese Chicken Salad
with vermicelli / carrots / cucumbers / lime dressing

Active: 40 minTotal: 1 hr

We featured a vermicelli chicken salad in July 2015 and our community loved the fresh flavors in the hot summer months. This revised version gives you the option to make extra salad components and turn them into summer rolls on Wednesday so you'll spend even less time in the kitchen this week.

Tags

Ingredients

Servings:
4
Metric
Vietnamese Dressing with Lime:
  • 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
Vietnamese Marinated Chicken:
  • Chicken breasts, boneless and skinless - 1 lb, sliced
  • Honey - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, cooking - 1 Tbsp
Vietnamese Salad:
  • Noodles, thin rice vermicelli - 3 oz (find these in the ethnic food aisle or sub soba or spaghetti)
  • Carrots - 5 oz, matchsticks (look for pre-shredded)
  • Cucumbers - 8 oz, matchsticks
  • Green lettuce, small - 1 head, chopped
  • Mint, fresh - 8 leaves, chopped
  • Peanuts, roasted and unsalted - 1/2 cup
  • Vietnamese dressing with lime (ingredients listed separately) - ~3/4 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 - (Double if making Wednesday's dinner.) Cut chicken into 1” (2.5 cm) cubes. Combine honey and soy sauce and pour over chicken pieces. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  2. Make dressing - Grate ginger. Combine with 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 - (Double if making Wednesday's dinner.) Cook according to package instructions. If not using right away, rinse noodles under cool water and store in an airtight container. (Can be done up to 3 days ahead)
  4. Carrots / Cucumbers - Prep as directed and store in one container. (Can be done up to 3 days ahead)
  5. Lettuce / Mint / Green onions - Prep as directed. Reserve green parts of green onions and discard white parts (or use for another recipe).

Make

  1. Heat a wok or saute pan over medium-high heat. Add oil. Use a slotted spoon to transfer chicken to hot pan, reserving 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. (If doubled, remember to reserve half the cooked chicken for Wednesday.)
  2. Whisk dressing and sprinkle green onions over the top.
  3. Assemble salads by combining lettuce, noodles, cucumbers, carrots and chicken in serving bowls. (If noodles and chicken were doubled, remember to save half for Wednesday.) Top with mint and peanuts. Pour dressing over salad just before serving and toss well. Enjoy!

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Reviews

This meal has 40 reviews

Comment from husband: "This could be served at a restaurant!" So delicious.

By: Katharine
Posted: Jul 16, 2016
Diet: Vegetarian

Dressing was pretty good, not nearly as fishy as some reviews lead me to believe. I fell asleep before I could finish (totally because of the back to back 16 HR night shifts I just finished) and when I woke up 1/2 hour later, my salad had been picked clean by vultures, I mean, children.

By: Daria
Posted: Jul 16, 2016
Diet: Original

Refreshing salad dinner, amazed that I made something that tasted so good. Husband had two platefuls, toddler really only liked the noodles. Surprised that it was enough for a meal. Thanks CookSmarts!

By: Shawn
Posted: Jul 16, 2016
Diet: Original

We really enjoyed this! Definitely use pre-shredded carrots, and would use English cucumber next time so there's less seeds in the matchsticks. Great flavors & textures together!

By: Elissa
Posted: Jul 16, 2016
Diet: Original

Wonderful. We ate so much we had to sub another protein in the spring rolls later in the week.

By: Casey
Posted: Jul 15, 2016
Diet: Original

Very good. Liked that all the ingredients made a 2nd meal this week, too!

By: Angela
Posted: Jul 14, 2016
Diet: Original