This Vietnamese-Inspired Chicken Salad with Rice Noodles is a refreshing, vibrant dish that’s bursting with color, crunch, and bold Southeast Asian flavors. Tender shredded chicken is tossed with light rice noodles, fresh herbs, and a tangy, savory dressing for a meal that’s both satisfying and energizing.

Why You’ll Love This Recipe

You’ll love this salad for its balance of textures and flavors—crunchy vegetables, silky noodles, juicy chicken, and a punchy fish sauce-based dressing. It’s light but filling, great for meal prep, and can be enjoyed warm or cold. Whether you’re looking for a quick lunch, a healthy dinner, or a dish to impress, this one checks all the boxes.

ingredients

Vietnamese-Inspired Chicken Salad with Rice Noodles

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded
Rice noodles (thin vermicelli style)
Carrots
English cucumber
Red bell pepper
Fresh mint
Fresh cilantro
Roasted peanuts
Fish sauce
Lime juice
Rice vinegar
Brown sugar
Garlic
Jalapeño or red chili (optional for spice)

directions

Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, brown sugar, garlic, and chopped chili (if using).
In a large bowl, combine shredded chicken, julienned carrots, sliced cucumber, thinly sliced red bell pepper, chopped herbs, and cooked noodles.
Pour the dressing over the salad and toss well to coat evenly.
Top with chopped roasted peanuts just before serving for crunch.

Servings and timing

Serves 4. Total time: 30 minutes.

Variations

Use grilled or rotisserie chicken for added flavor and convenience.
Substitute shrimp or tofu for a different protein.
Add shredded cabbage or bean sprouts for extra crunch.
Use gluten-free fish sauce if needed or sub with soy sauce (note: flavor will be different).

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold or at room temperature. If prepping ahead, store the dressing separately and toss just before serving for the freshest texture.

FAQs

Can I make this salad vegetarian?

Yes, swap the chicken for tofu and use soy sauce instead of fish sauce.

Are rice noodles gluten-free?

Yes, most rice noodles are naturally gluten-free, but always check the label to be sure.

Can I use a different type of noodle?

You can use soba or glass noodles, but rice noodles provide the most authentic texture.

How spicy is the dressing?

It has a mild kick, but you can adjust the heat by adding more or less chili.

Can I use pre-cooked chicken?

Absolutely—rotisserie or leftover grilled chicken works great here.

How far in advance can I make this?

You can prep the ingredients up to a day ahead, but mix them just before serving for the best flavor and texture.

What herbs are essential for this recipe?

Fresh mint and cilantro are key for that authentic Vietnamese flavor profile.

Can I add more vegetables?

Definitely—shredded lettuce, napa cabbage, or radishes are great additions.

Is this salad low-carb?

With rice noodles included, it’s not particularly low-carb, but you can reduce the noodles or swap in spiralized veggies.

What does fish sauce taste like?

It adds a salty, umami-rich depth that balances perfectly with the lime and sugar in the dressing.

Conclusion

Vietnamese-Inspired Chicken Salad with Rice Noodles is a fresh, flavor-packed meal that’s easy to make and endlessly satisfying. With its vibrant herbs, crunchy veggies, and tangy dressing, it’s a celebration of texture and taste. Whether you’re serving it for lunch, dinner, or meal prep, this dish brings bold, clean flavors that everyone will enjoy.

Vietnamese-Inspired Chicken Salad with Rice Noodles