Lunch · Vietnamese

Vietnamese Chicken Salad with Rice Noodles

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · October 15, 2026

This bright, no-cook-fuss salad comes together in about 20 minutes and tastes like takeout you'd pay good money for. Tender shredded chicken, cool noodles, crunchy veggies, and a punchy lime-fish sauce dressing make it the perfect fresh lunch or light dinner.

Jump to recipe
Vietnamese Chicken Salad with Rice Noodles

Why you'll love this

  • Ready in about 20 minutes with no real cooking required.
  • Bright, fresh, and packed with crunch in every bite.
  • A great way to use up leftover or rotisserie chicken.
  • Light but filling, perfect for warm-weather lunches.

EveryDayMeal recipe

Vietnamese Chicken Salad with Rice Noodles

Prep
15m
Cook
5m
Total
20m
Serves
4
Level
Easy

Ingredients

  • 5 oz rice noodles
  • 1 large carrot
  • 1/2 cucumber
  • 2 cooked chicken breasts, shredded
  • 2 oz (about 4) radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 small bunch fresh mint leaves
  • 1/4 cup peanuts, chopped
  • 1 red chili, chopped
  • 1 zest and juice of lime
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil

Equipment

  • Large serving bowl
  • Whisk
  • Vegetable peeler
  • Colander
  • Sharp knife

Instructions

  1. In a large serving bowl, whisk together the lime zest and juice, fish sauce, soy sauce, sesame oil, and chopped chili until well blended. This is your dressing, so give it a quick taste and adjust the lime or fish sauce to your liking.
  2. Cook the rice noodles according to the package directions, then drain well and add them to the bowl with the dressing while still warm, so they soak up all that flavor.
  3. Using a vegetable peeler, shave the carrot into long, thin ribbons and drop them into the bowl. Do the same with the cucumber, peeling until you hit the watery seedy center, then discard the core.
  4. Add the shredded chicken, sliced radishes, red onion, and mint leaves to the bowl. Toss everything well so every strand of noodle gets coated in the dressing.
  5. Scatter the chopped peanuts over the top for crunch and serve right away, either at room temperature or lightly chilled.

Tips from the kitchen

  • Use rotisserie or leftover chicken to skip the cooking step entirely and get dinner on the table even faster.
  • Toast the peanuts in a dry skillet for a couple of minutes to deepen their flavor before chopping.
  • If making ahead, keep the dressing separate and toss just before serving so the noodles and veggies stay crisp.

Estimated nutrition per serving: 390 cal · 30g protein · 42g carbs · 12g fat

Make it your own

  • Swap the chicken for cooked shrimp or crispy tofu for a change of protein.
  • Add shredded napa cabbage or bean sprouts for even more crunch.
  • Toss in a handful of chopped cilantro and Thai basil for extra herb flavor.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days, though the noodles soften over time. For best texture, keep the dressing separate and toss just before eating.

Good to know

Can I use a different noodle?
Yes, thin rice vermicelli works beautifully here, but you can also use thicker rice noodles or even cooked and cooled regular noodles in a pinch.
How do I cook the chicken if I don't have leftovers?
Simmer boneless chicken breasts in lightly salted water for about 15 minutes until cooked through, then shred once cool enough to handle.
Is this salad spicy?
It has a gentle kick from the fresh chili. Remove the seeds for a milder version or add more chili if you like heat.
Can I make it ahead?
Prep the veggies and dressing ahead and store separately, then toss everything together right before serving to keep it fresh and crunchy.

Related recipes