Dinner · Vietnamese

Vietnamese Chicken Salad with Rice Noodles

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 16, 2026

This is the salad you make when you want something bright, fresh, and satisfying without turning on the oven. Cooked chicken, rice noodles, and crunchy vegetables get tossed in a punchy lime and fish sauce dressing that hits sweet, salty, and tangy all at once. It comes together in about 25 minutes and works as a light dinner or a make-ahead lunch.

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Vietnamese Chicken Salad with Rice Noodles

Why you'll love this

  • Fresh, crunchy, and full of bright flavor with no oven required.
  • A smart way to use up leftover cooked chicken.
  • Comes together in about 25 minutes.
  • Naturally light but still filling thanks to the noodles.

EveryDayMeal recipe

Vietnamese Chicken Salad with Rice Noodles

Prep
20m
Cook
5m
Total
25m
Serves
2
Level
Easy

Ingredients

  • 140g rice noodles
  • 1 carrot
  • 1/2 cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 bunch mint leaves
  • 25g peanuts, roughly chopped
  • 1 red chilli, chopped
  • 1 lime, zest and juice
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp sesame oil

Equipment

  • large serving bowl
  • vegetable peeler
  • whisk
  • 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 chilli until well combined, so the dressing tastes balanced between salty, sour, and a little heat.
  2. Cook the rice noodles according to the packet directions, then drain well and rinse briefly under cold water to stop them cooking and keep them from clumping.
  3. Add the warm-to-cool noodles straight into the bowl with the dressing and toss so they soak up the flavor while everything else comes together.
  4. Using a vegetable peeler, shave the carrot into long thin ribbons and do the same with the cucumber, stopping when you reach the watery seeded center (discard the seeds so the salad stays crisp, not soggy).
  5. Add the carrot and cucumber ribbons to the bowl along with the shredded chicken, sliced radishes, red onion, and mint leaves, then toss everything well so each strand is coated in dressing.
  6. Scatter the chopped peanuts over the top for crunch and serve right away.

Tips from the kitchen

  • Rinse the cooked noodles under cold water and drain thoroughly, or the salad turns watery and the strands stick together.
  • Use leftover roast or rotisserie chicken to skip cooking entirely and get this on the table faster.
  • Slice the red onion as thin as you can, or soak it in cold water for 10 minutes to soften its sharp bite.

Estimated nutrition per serving: 540 cal · 42g protein · 58g carbs · 16g fat

Make it your own

  • Swap the chicken for cooked prawns or crispy tofu for a different protein.
  • Use rice vinegar in place of some lime juice if you want it a touch less tart.
  • Add shredded cabbage or beansprouts for even more crunch.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. For meal prep, keep the dressing separate and toss just before eating so the noodles and vegetables stay fresh. Not suitable for freezing.

Good to know

Can I make this ahead?
Yes. Prep the vegetables, noodles, and chicken separately, keep the dressing on the side, and combine right before serving to keep everything crisp.
Is this recipe gluten-free?
Rice noodles and fish sauce are usually gluten-free, but swap the soy sauce for tamari to be sure the whole dish is.
What can I use instead of fish sauce?
For a milder or vegetarian version, use extra soy sauce with a splash of lime, though you will lose some of the signature savory depth.
Can I serve it warm?
It is best cool or at room temperature, but you can skip rinsing the noodles for a slightly warm, just-made version.

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