Vietnamese Chicken & Noodle Salad

2 Reviews
From the EatingWell Kitchen

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • Make Ahead Tip: Prepare salad up to 8 hours in advance. Toss with peanuts just before serving.
  • 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

Nutrition information

  • Per serving: 402 calories; 12 g fat(2 g sat); 4 g fiber; 43 g carbohydrates; 32 g protein; 34 mcg folate; 63 mg cholesterol; 11 g sugars; g added sugars; 6069 IU vitamin A; 25 mg vitamin C; 100 mg calcium; 2 mg iron; 792 mg sodium; 432 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1/2 fat

Reviews 2

October 05, 2012
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By: EatingWell User
Needs something Bland was a good descriptor. The dressing needs more. I added toasted sesame oil and topped it off with sriracha sauce and it was still OK. Pros: Quick, easy Cons: bland
August 26, 2010
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By: EatingWell User
Pretty good but a little bland. I was short on basil and think the full cup would have helped with the flavor. Next time I would also add some red pepper flakes to the sauce to perk it up a bit.