Vietnamese-Inspired Chicken Salad With Rice Noodles
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Prep Time
15m
Cook Time
45m
Total Time
1h
This Vietnamese-inspired chicken salad with rice noodles is a delicious and refreshing dish. The dressing, with its blend of spicy serrano peppers, tangy lime juice, and rich fish sauce, perfectly complements the tender chicken and fresh, crunchy vegetables. A perfect balance of flavors and textures in every bite.
Recipe Options
Ingredients
Servings:
4
Scale:
Scale
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0.25
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For The Dressing
For The Salad
Steps
1
DRESSING: Thinly slice the serranos and set aside. Pulse all the remaining dressing ingredients in a food processor until smooth. Stir in the sliced serranos.
2
CHICKEN: Bring a large pot of water to boil over high heat. When the water reaches a rolling boil, add the chicken breasts, turn heat off, and cover with a tight-fitting lid. Let the chicken cook for 25-30 minutes – while it’s cooking, you can prep the other ingredients. Remove from water, let cool slightly, and shred with two forks. Pour a small amount of the prepared dressing on the chicken to give it flavor and set aside or refrigerate until ready to use.
3
NOODLES: Soak the rice noodles in a large bowl of cold water for 15 minutes or until softened. Heat a small amount of the dressing in a large skillet over medium high heat. Add the drained noodles and stir-fry for 5 minutes (I found it helpful to grab the handle and give the pan a good shake every 30 seconds or so). Cut through the noodles with a kitchen scissors if you want them to be shorter and easier to eat.
4
VEGETABLES: Cut the carrots into pieces and pulse in a food processor for 10-15 seconds until finely chopped. Shred the cabbage. Mince the cilantro, mint, and green onions.
5
ASSEMBLY: Toss the chicken, noodles, vegetables, and remaining dressing (to taste) together. Serve immediately.
Notes
I loved the little bite of heat with this recipe! I would describe it as mild++. But if you are nervous about the level of spiciness, just remove the ribs and seeds before adding the peppers to the dressing.
If you’re assembling the recipe ahead of time, I would suggest keeping the veggies separate from the dressing, and tossing it together just before serving.
If you’re assembling the recipe ahead of time, I would suggest keeping the veggies separate from the dressing, and tossing it together just before serving.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories735kcal
-
Fat32g
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Saturated Fat5g
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Carbohydrates50g
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Fiber2g
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Sugar7g
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Protein57g
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Cholesterol121mg
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Sodium482mg
Percent Daily Values are based on a 2,000 calorie diet.