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.
Ingredients
Scale
Dressing:
- 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
Grilled Chicken:
- 1 lb boneless skinless chicken thighs
- 1 tablespoon extra-virgin olive oil
- Salt and pepper for seasoning
- 2 tablespoons hoisin sauce
Noodle Bowls:
- 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
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
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Vietnamese Noodle Salad, Grilled Chicken, Rice Noodles, Fresh Vegetables, Asian Salad
