Lunch · Vietnamese

Vietnamese Chicken Salad with Rice Noodles

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 16, 2026

This is the salad you make when it's too hot to cook and you want something bright, fresh, and filling. Cool rice noodles, shredded chicken, and crunchy vegetables get tossed in a punchy lime and fish sauce dressing. It comes together fast and eats even better the next day.

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Vietnamese Chicken Salad with Rice Noodles

Why you'll love this

  • Comes together in about 25 minutes with no oven required.
  • Bright, punchy dressing that tastes like takeout.
  • A great way to use up leftover or rotisserie chicken.
  • Packs well for lunch and only gets more flavorful.

EveryDayMeal recipe

Vietnamese Chicken Salad with Rice Noodles

Prep
20m
Cook
5m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 5 oz rice noodles
  • 1 large carrot, peeled
  • 1/2 cucumber
  • 2 cooked chicken breasts, shredded
  • 1/4 cup radishes, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 large handful fresh mint leaves
  • 3 tablespoons peanuts, chopped
  • 1 red chili, finely chopped
  • 1 lime, zest and juice
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons toasted sesame oil

Equipment

  • Large serving bowl
  • Vegetable peeler
  • Whisk
  • Colander

Instructions

  1. In a large serving bowl, whisk together the lime zest and juice, fish sauce, soy sauce, sesame oil, and chopped red chili until well combined. Taste it now: it should be salty, sour, and a little spicy, so adjust with more lime or fish sauce if needed.
  2. Cook the rice noodles according to the package directions, then drain and rinse under cold water to stop the cooking and keep them from clumping. Add the noodles to the bowl and toss so they soak up the dressing while still warm.
  3. Using a vegetable peeler, shave the carrot into long ribbons and add them to the bowl. Do the same with the cucumber, peeling into ribbons until you reach the watery seed core, which you can discard so the salad stays crisp.
  4. Add the shredded chicken, sliced radishes, red onion, and mint leaves. Toss everything well so each strand of noodle and every vegetable is coated in the dressing.
  5. Scatter the chopped peanuts over the top and serve right away, or chill for 15 minutes for an even more refreshing salad.

Tips from the kitchen

  • Rinse the cooked noodles well under cold water and drain thoroughly, or they'll turn gummy and sticky as they sit.
  • Use a rotisserie chicken to skip the cooking step entirely and get dinner on the table even faster.
  • Slice the red onion paper thin and soak it in cold water for 5 minutes if you want to mellow its sharp bite.

Estimated nutrition per serving: 340 cal · 28g protein · 38g carbs · 9g fat

Make it your own

  • Swap the chicken for cooked shrimp or shredded tofu.
  • Add shredded red cabbage or bean sprouts for extra crunch.
  • Stir in a handful of chopped cilantro or Thai basil along with the mint.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 2 days. The noodles will soak up more dressing over time, so add a squeeze of lime before serving. Keep the peanuts separate and add just before eating to keep them crunchy.

Good to know

Can I make this ahead of time?
Yes. Prep everything and keep the dressing separate, then toss right before serving. Fully dressed, it holds up well for about a day in the fridge.
How do I cook the chicken if I don't have leftovers?
Simmer 2 chicken breasts in lightly salted water for about 15 minutes until cooked through, then let cool and shred with two forks.
Is this recipe gluten free?
Rice noodles are naturally gluten free. Just swap the soy sauce for tamari or a gluten free soy sauce to make the whole dish gluten free.
What if I don't like fish sauce?
You can reduce it and add extra soy sauce, but fish sauce gives that signature savory depth. A little goes a long way once everything is tossed.

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