No results to search

Vietnamese Chicken Salad with Noodles | Marion's Kitchen

Name: Vietnamese Chicken Salad with Noodles | Marion's Kitchen
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4
Ingredients: 1 x roast/rotisserie chicken, bones discarded, meat shredded; 1 small carrot, finely julienned; 1 cup finely shredded cabbage; 1 long red chilli, finely sliced; ½ cup torn mint leaves, plus extra to serve; 2 spring onions (scallions), finely sliced; ¼ cup fried shallots; 270g packet rice vermicelli noodles; Thai basil, to serve (optional); butter lettuce leaves, to serve; ¼ cup crunchy fried noodles; Dressing:; ¼ cup honey; 2 tbsp white vinegar; 2 tbsp fish sauce

Prep Time

10m

Cook Time

Total Time

12m

This Vietnamese Chicken Salad with Noodles is a refreshing and flavorful dish perfect for a light lunch or dinner. Shredded chicken, crunchy vegetables, and rice vermicelli noodles are all tossed in a sweet and tangy dressing, creating a delicious and satisfying meal. Garnish with herbs and fried shallots for added texture.

Brunch

Chicken

Dinner

Easy Weeknight Dinners

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

1 x roast/rotisserie chicken, bones discarded, meat shredded

1 small carrot, finely julienned

1 cup finely shredded cabbage

1 long red chilli, finely sliced

½ cup torn mint leaves, plus extra to serve

2 spring onions (scallions), finely sliced

¼ cup fried shallots

270g packet rice vermicelli noodles

Thai basil, to serve (optional)

butter lettuce leaves, to serve

¼ cup crunchy fried noodles

2 tbsp white vinegar

Put a large pot of water over high heat and bring to the boil.

In the meantime, place the chicken in a large bowl along with the carrot, cabbage, chilli, mint, spring onion and fried shallots. Set aside until ready to serve.

For the dressing, whisk all the ingredients together. Drizzle half of the dressing over the chicken mixture, then use your hands to give everything a good toss. You want a mere whisper of dressing on everything rather than everything to be saturated. Save the remaining dressing for later.

Cook the noodles in the boiling water for 2 minutes or until just cooked. Drain and rinse under tap water to cool. Use your hands to form little bundles of noodles and place them on a platter. Add the lettuce to the plate too, as well as the extra mint and Thai basil (if using).

Sprinkle the crispy noodles over the dressed salad. Serve with the bundles of noodles, herbs and lettuce on the side, plus the additional dressing.

Vietnamese Chicken Salad with Noodles | Marion's Kitchen

Ingredients

Dressing

Steps

Nutrition Facts

Vietnamese Chicken Salad with Noodles | Marion's Kitchen

Ingredients

Dressing

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts