Name: Vietnamese Noodle Salad with Grilled Chicken Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 1/2 cup rice wine vinegar; 1 tablespoon honey or agave nectar; 2 tablespoons soy sauce; 2 tablespoons sweet chili sauce; 1 medium clove garlic, minced; 2 teaspoons fresh grated ginger; Salt and pepper to taste; 1 lb boneless skinless chicken thighs; 1 tablespoon extra-virgin olive oil; Salt and pepper for seasoning; 2 tablespoons hoisin sauce; 8 oz vermicelli rice noodles; 2 medium carrots, julienned; 1 medium cucumber, julienned; 1-1/2 cups bean sprouts; 1/2 cup sliced green onions; 1/4 cup chopped fresh mint; 1/4 cup chopped fresh cilantro; 1/4 cup chopped roasted peanuts

Jump to Recipe

If you’re searching for a meal that brims with vibrant flavors, fresh textures, and a dose of pure sunshine in every bite, look no further than Vietnamese Noodle Salad with Grilled Chicken. This lively salad brings together juicy, hoisin-glazed chicken, crisp vegetables, aromatic herbs, and slippery vermicelli noodles, all tossed in a zesty, sweet-and-savory dressing. It’s a celebration of color and crunch—a dish that feels just as at home at a quick weeknight dinner as it does at an impromptu backyard gathering.

Vietnamese Noodle Salad with Grilled Chicken Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the simplicity of these ingredients—each one plays a starring role in delivering bright flavors and sublime texture to your Vietnamese Noodle Salad with Grilled Chicken. From the sweet chili sauce in the dressing to the cool crunch of cucumbers, every component earns its place in the bowl.

Rice wine vinegar: Gives the dressing a tangy backbone that balances the salad’s flavors.
Honey or agave nectar: Adds natural sweetness that softens the vinegar’s sharpness without overpowering.
Soy sauce: Infuses the dressing with salty, savory depth that’s undeniably moreish.
Sweet chili sauce: Brings just the right amount of gentle heat and sweetness to tie the dressing together.
Garlic (minced): Adds a punch of aromatic boldness with every bite.
Fresh grated ginger: Lends lively warmth and a slight citrusy zing to the salad.
Salt and pepper to taste: Essential for balance—season your dressing and chicken just right!
Boneless skinless chicken thighs: Juicy and full-flavored, they grill up beautifully and stay tender.
Extra-virgin olive oil: Coats the chicken for grilling, keeping it moist and flavorful.
Hoisin sauce: Brushed onto hot-off-the-grill chicken for irresistible sweet, salty glaze.
Vermicelli rice noodles: Light, slippery, and perfect for catching every drop of delicious dressing.
Carrots (julienned): Deliver crunch and a pop of vibrant color.
Cucumber (julienned): Refreshes the salad with juicy, cooling bites.
Bean sprouts: Add fresh, slightly nutty crunchiness that keeps the salad lively.
Sliced green onions: Sprinkle sharp, peppery notes over the whole bowl.
Chopped fresh mint: Offers a burst of aromatic brightness—absolutely essential.
Chopped fresh cilantro: Gives the salad its signature, herbaceous flair.
Chopped roasted peanuts: Finish the salad with a satisfying, savory crunch.

How to Make Vietnamese Noodle Salad with Grilled Chicken

Step 1: Blend the Dressing

Start by gathering all your dressing ingredients—the rice wine vinegar, honey (or agave), soy sauce, sweet chili sauce, minced garlic, and ginger. Combine them in a blender or food processor and blend on high until the mixture is completely smooth and emulsified. Taste and add salt and pepper if needed. Pour the dressing into a small jar and chill it in the fridge while you prepare the rest of your Vietnamese Noodle Salad with Grilled Chicken.

Step 2: Marinate and Grill the Chicken

Rub the chicken thighs all over with a little extra-virgin olive oil, then sprinkle generously with salt and pepper. Preheat your grill to medium-high. Lay the chicken thighs on the hot grill and cook, turning occasionally, until they’re lightly charred and cooked through to 165F. Immediately brush the chicken with sweet hoisin sauce as soon as it comes off the grill. Let it rest for a few minutes for tender, juicy pieces, then slice thinly to get ready for your salad.

Step 3: Prepare the Noodles

Meanwhile, cook the vermicelli rice noodles according to the package instructions, usually just a quick soak in hot water. Once they’re softened, give them a thorough rinse under cold water until they’re cool to the touch—this ensures they stay wonderfully springy, never sticky. Set aside to drain well while you prep your veggies.

Step 4: Assemble the Salad

Grab your largest mixing bowl and pile in the cooled rice noodles, julienned carrots and cucumbers, crunchy bean sprouts, green onions, chopped mint, cilantro, roasted peanuts, and those tender chicken strips. Drizzle the zippy dressing right over the top, then toss everything gently but thoroughly to ensure every bite is coated in flavor. Pop it in the fridge to chill for a bit, or dig in right away!

How to Serve Vietnamese Noodle Salad with Grilled Chicken

Garnishes

Scatter extra roasted peanuts, more fresh mint and cilantro, and perhaps a few extra green onion slices over the finished salad. A squeeze of lime just before serving takes everything up a notch, adding fresh citrus brightness that truly makes Vietnamese Noodle Salad with Grilled Chicken sing.

Side Dishes

This salad is a star on its own, but if you want to build out the meal, consider serving fresh summer rolls, crispy wonton chips, or a simple Asian slaw. A cool, tart pickled vegetable like daikon or carrot rounds out the plate beautifully with a little extra crunch and zing.

Creative Ways to Present

For a casual spread, serve the Vietnamese Noodle Salad with Grilled Chicken in one large platter and let everyone build their own bowls. For parties, individual mason jars layered with noodles, veggies, and chicken make for a show-stopping, portable picnic treat. Or opt for lettuce cups as a fun, hand-held twist your friends will love!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, keep the Vietnamese Noodle Salad with Grilled Chicken stored tightly covered in the refrigerator. The noodles and veggies stay crisp for up to two days, and the flavors meld even more overnight.

Freezing

It’s best not to freeze the assembled salad, as the fresh vegetables and herbs will lose their texture. Instead, you can freeze the grilled chicken on its own and prep fresh noodles and veggies when you’re ready to serve.

Reheating

Serve this salad chilled or at room temperature! If you prefer the chicken warm, simply reheat the sliced pieces gently in the microwave or in a skillet, then toss with the cold veggies and noodles right before serving for a contrast in temperatures that really delights.

FAQs

Can I use chicken breast instead of thighs?

Definitely! Chicken breast works well if you prefer a leaner protein, just be careful not to overcook it—marinate with some olive oil and cook until just done for juicy results in your Vietnamese Noodle Salad with Grilled Chicken.

What if I don’t have a grill?

No grill? No problem! You can sear the chicken in a hot skillet or grill pan instead; the smoky flavor will still come through, especially with that glaze of hoisin right at the finish.

Is this salad gluten free?

It can be! Just swap the soy sauce for tamari or a gluten-free alternative, and double-check your hoisin and chili sauce labels to ensure they’re gluten free. The rest of the Vietnamese Noodle Salad with Grilled Chicken is naturally gluten friendly.

How far ahead can I prep the salad?

You can prepare all components—cook the chicken, mix the dressing, and slice the veggies—ahead of time (up to 24 hours). Store everything separately, then toss together right before you serve for maximum freshness and crispness.

Can I make this vegetarian?

Absolutely! Swap out the chicken for grilled tofu or tempeh, and you’ll still have a fantastic Vietnamese Noodle Salad with Grilled Chicken-inspired meal that’s just as satisfying and full of flavor.

Final Thoughts

There’s something so joyful about digging into a big, colorful bowl of Vietnamese Noodle Salad with Grilled Chicken! Try it the next time you’re craving something light yet filling, and don’t forget to share with friends—this salad has a way of making any meal feel special. Enjoy every bright, crunchy bite!

Vietnamese Noodle Salad with Grilled Chicken Recipe

★★★★★

4.8 from 24 reviews

Author: Lila
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Vietnamese Noodle Salad with Grilled Chicken is a refreshing and flavorful dish that combines tender chicken with fresh vegetables, herbs, and rice noodles, all tossed in a tangy dressing.

Instructions

Dressing – Combine all dressing ingredients in a blender or food processor. Blend until smooth, season with salt and pepper, and refrigerate.
Grilled Chicken – Rub chicken with olive oil, season, grill until cooked, brush with hoisin sauce, slice, and set aside.
Noodle Bowls – Cook noodles, rinse, combine with vegetables, herbs, peanuts, and chicken. Drizzle with dressing, toss, chill, and serve.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling, Mixing
Cuisine: Vietnamese