Vietnamese Chicken Noodle Salad

Lindsay O'Neill
Jan 8
1 min read

This one is an easy family favorite!…

I like to use brown rice noodles if I can find them – if not, the regular ones are fine! I also like to cook the chicken ahead of time so that I have time to cool it down before tossing all the ingredients together.

You will need a Cuisinart or food processor to shred the carrots. I buy the cabbage already shredded, this saves chopping time. I also like to garnish this salad with some slivered almonds and serve with a few slices of avocado on the side.

Let’s get cookin’!

Ingredients:

DRESSING:

3 Large cloves of garlic
2 Tablespoons Rice Vinegar
2 Tablespoons Coconut Sugar
3 Tablespoons Fish Sauce
5 Tablespoons Avocado Oil
6 Tablespoons Lime Juice

SALAD:

1 pound boneless and skinless chicken breasts
4-6 oz. rice noodles (I use Annie Chun’s Maifun Brown Rice Noodles)
2 cups shredded green cabbage
4 large carrots
¼ cup chopped mint leaves

OPTIONAL FOR GARNISH:

Handful of silvered almonds
1 Avocado sliced
Boil the chicken until cooked through – about 30 minutes. Place in the refrigerator to cool.
Make your dressing – combine all ingedients in a bowl.
Prepare the rice noodles according to instructions on the box. Set aside in colander.
Peel and chop carrots and then pulse in food processor until they are finely chopped.
When chicken is cool, chop into smal bite sized pieces.
Combine all ingredients in a large bowl – enjoy!