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Vietnamese Chicken & Noodle Salad

:  The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.7 (6 votes)

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.


READER'S COMMENT:
"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. "
Vietnamese Chicken & Noodle Salad Recipe

Makes: 4 servings, 2 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 402 calories; 12 g fat ( 2 g sat , 5 g mono ); 63 mg cholesterol; 44 g carbohydrates; 31 g protein; 5 g fiber; 667 mg sodium; 454 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin K (60% dv), Vitamin C (40% dv), Selenium (37% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1/2 fat


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Recipe Categories

Type of Dish
Pasta
Salad, main dish
Main dish, combination meal
Main dish, poultry
Ethnic/Regional
Asian
Vietnamese
Ease of Preparation
Moderate
Total Time
45 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Poach
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Make ahead instructions
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
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