Description
Crisp vietnamese-inspired chicken salad dances with tangy herbs and zesty dressing, creating a symphony of fresh flavors. Crunchy vegetables and tender chicken nestled on silky rice noodles invite you to savor a delightful culinary journey through Vietnamese cuisine.
Ingredients
Scale
- 2 cups cooked shredded chicken (poached or rotisserie)
- 6 oz (170 g) thin rice noodles
- 1 cup shredded Napa cabbage or romaine
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- ½ cup fresh cilantro, chopped
- ½ cup fresh mint leaves, chopped
- ¼ cup fresh basil, chopped
- ¼ cup thinly sliced red onion or scallions
- ¼ cup chopped roasted peanuts (optional)
- 3 tbsps fish sauce
- 2 tbsps lime juice (about 1 lime)
- 2 tbsps rice vinegar
- 2 tbsps water
- 1 tbsp sugar or honey
- 1 small garlic clove, minced
- 1 Thai chili or ½ tsp red pepper flakes (optional, for heat)
Instructions
- Noodle Preparation: Boil rice noodles according to package guidelines, then thoroughly rinse with cold water and drain completely, ensuring noodles are cool and separated.
- Dressing Creation: Craft a vibrant dressing by blending fish sauce, lime juice, rice vinegar, sugar, minced garlic, optional chili, and water in a mixing vessel, tasting and adjusting flavor profile for balanced tanginess and sweetness.
- Salad Assembly: In a spacious mixing bowl, artfully combine chilled rice noodles, shredded chicken, julienned carrots, crisp cucumber slices, shredded cabbage, fragrant herbs, and thinly sliced onion. Drizzle prepared dressing over the ingredients and gently toss, ensuring every component is evenly coated and harmoniously integrated, creating a refreshing and dynamic Vietnamese-inspired culinary experience.
Notes
- Avoid overcooking rice noodles to prevent a mushy consistency. Cook until just tender, then immediately rinse with cold water to stop the cooking process and maintain a pleasant al dente bite.
- Taste and adjust the dressing carefully. The key is achieving a perfect harmony between tangy, sweet, and savory elements. Start with less sugar and gradually add more to prevent overwhelming the salad’s natural flavors.
- Chop vegetables and herbs in advance to create a quick, refreshing meal. Keep ingredients separately refrigerated to maintain crispness and prevent wilting before final assembly.
- Swap chicken with tofu, shrimp, or grilled tempeh for different dietary preferences. For a vegetarian version, use plant-based protein alternatives while maintaining the salad’s authentic Vietnamese-inspired profile.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Blending
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg