Description

This refreshing Vietnamese-style chicken salad is full of crunchy vegetables, tender chicken, fresh herbs, and rice noodles, all tossed in a tangy, sweet, and savory Nuoc Cham-style dressing. It’s light, vibrant, and perfect for warm-weather meals!

Ingredients

For the Salad:

1/2 lb cooked chicken breast, shredded (or use rotisserie chicken)
4 oz rice vermicelli noodles
1 1/2 cups napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 carrot, julienned or shredded
1/2 red bell pepper, thinly sliced
2 green onions, sliced
1/3 cup fresh mint leaves
1/3 cup fresh cilantro
1/4 cup roasted peanuts, chopped (optional)

For the Dressing (Nuoc Cham style):

3 tablespoons fish sauce (or soy sauce for vegetarian)
3 tablespoons lime juice (about 2 limes)
2 tablespoons rice vinegar
1-2 tablespoons brown sugar or maple syrup (to taste)
1 clove garlic, minced
1 small red chili or chili flakes (optional, to taste)
2 tablespoons water

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Instructions

Cook the noodles: Prepare rice noodles according to package directions. Rinse under cold water and drain well.
Prep the veggies and herbs: Thinly slice or shred cabbage, carrots, bell pepper, and green onions. Roughly chop mint and cilantro.
Make the dressing: In a small bowl or jar, whisk together fish sauce, lime juice, rice vinegar, sugar, garlic, chili, and water. Adjust sweetness or acidity to taste.
Assemble the salad: In a large bowl, combine noodles, chicken, veggies, and herbs. Pour dressing over and toss well to coat.
Serve: Garnish with chopped peanuts. Serve immediately or chill slightly before serving.

Notes

Great for meal prep—store dressing separately and toss before serving.
To make it vegetarian, use tofu instead of chicken and soy sauce in place of fish sauce.

Add extra herbs like Thai basil for even more flavor.