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Vietnamese Chicken & Noodle Salad

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, 2 1/2 cups each
Fish sauce is the soy sauce of Southeast Asia—more pungent at first blush but very aromatic and malleable when combined with other flavors, like the chicken, vegetables and peanuts in this light, refreshing salad.

Make Ahead Tip: Prepare salad up to 8 hours in advance. Toss with peanuts just before serving.
For the Vietnamese Chicken & Noodle Salad:
1 pound  boneless, skinless chicken breasts, trimmed
4 ounces  wide rice noodles
1/2 cup  rice-wine vinegar
1 tablespoon  fish sauce (see Ingredient Note)
2 teaspoons  sugar, or to taste
3 cups  shredded napa cabbage
1   English cucumber, halved, seeded and thinly sliced
1 cup  shredded carrot
1 cup  slivered fresh basil
1/2 cup  finely chopped unsalted roasted peanuts

Ingredient Note:  Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. It can be found in the Asian section of large supermarkets and in Asian specialty markets
Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Asian-Style Chicken
Nutrition Facts per Serving
Yield:   4 servings, 2 1/2 cups each
Calories: 402
Fat. Total: 12g
Protein: 31g
Carbohydrates, Total: 44g
Fat, Saturated: 2g
Fiber: 5g
Cholesterol: 63mg
Sodium: 667mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Peg, OH Reviewed: 05/30/2010
simply, delicious
I just love this salad...there are so many ways to mix it up...cilantro in place of basil is my favorite. But most of all, it's light and refreshing for a summer meal.
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