Serves 6
55 min
Vietnamese Chicken Noodle Salad
Recipe GLPR6d519258bff38c
A refreshing Vietnamese-style salad featuring tender poached chicken served over rice vermicelli noodles, topped with crisp fresh vegetables and dressed in a savory-sweet peanut-lime sauce. Fresh herbs and bright citrus flavors create an authentic, balanced dish that's both light and satisfying.
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Ingredients
2 tablespoons peanut butter
3 tablespoons rice-wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 tablespoons freshly squeezed lime juice
6 lime wedges for garnish
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon peanut oil
2 tablespoons finely chopped fresh mint leaves, plus mint sprigs for garnish
2 fourteen-and-a-half-ounce cans low-sodium chicken stock
1 1/2 pounds boneless skinless chicken breasts
1 pound rice vermicelli
1 cucumber, seeded and cut into 3-inch-long matchsticks
1 red pepper, seeded and cut into 3-inch-long matchsticks
2 carrots, peeled and cut into 3-inch-long matchsticks
1/2 small red onion, peeled and sliced as thinly as possible
Directions
Pour the chicken stock into a large pot and bring to a gentle simmer over medium heat. Add the chicken breasts and poach them for 15-18 minutes until they reach an internal temperature of 165°F. Remove the chicken from the stock and let cool slightly, then shred or cut into bite-sized pieces.
While the chicken cooks, prepare the peanut-lime dressing by whisking together the peanut butter, rice-wine vinegar, soy sauce, honey, lime juice, minced garlic, ginger, and peanut oil in a medium bowl until smooth. Stir in the chopped fresh mint. Set aside.
Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package directions until tender but still slightly firm, about 4-5 minutes. Drain in a colander and rinse with cool water to prevent sticking.
In a large bowl, combine the cooked vermicelli with the shredded chicken. Pour the peanut-lime dressing over and toss well to coat evenly.
Divide the noodle and chicken mixture among six serving bowls or plates. Arrange the cucumber matchsticks, red pepper matchsticks, carrot matchsticks, and thin red onion slices on top of each portion.
Garnish each bowl with fresh mint sprigs and a lime wedge. Serve immediately or at room temperature.
