Vietnamese Chicken & Noodle Salad

Vietnamese Chicken & Noodle Salad

Fish sauce is the soy sauce of Southeast Asia—more pungent at first blush but very aromatic and malleable when combined with other flavors, like the chicken, vegetables and peanuts in this light, refreshing salad.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 40 min 40 min



  • 1 pound boneless, skinless chicken breasts, trimmed
  • 4 ounces wide rice noodles
  • 1/2 cup rice-wine vinegar
  • 1 tablespoon fish sauce, (see Ingredient Note)
  • 2 teaspoons sugar, or to taste
  • 3 cups shredded napa cabbage
  • 1 English cucumber, halved, seeded and thinly sliced
  • 1 cup shredded carrot
  • 1 cup slivered fresh basil
  • 1/2 cup finely chopped unsalted roasted peanuts

Cooking Instruction

Step 1

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat and gently simmer until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred into bite-size strips.

Step 2

Meanwhile, bring a large pot of water to a boil. Stir in rice noodles and cook until just tender, 6 to 8 minutes, or according to package directions. Drain and rinse under cold water.

Step 3

Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Add the chicken, noodles, cabbage, cucumber, carrot, basil and peanuts; toss to combine. Serve immediately.


  • Serving: Per serving
  • Calories: 402
  • Carbohydrates: 44g
  • Fat: 12g
  • Protein: 31g
  • Dietary Fiber: 5g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 5g
  • Cholesterol: 63mg
  • Potassium: 454mg
  • Sodium: 667mg
  • Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1/2 fat
  • Carbohydrate Servings: 2 1/2

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