Rice Noodle Salad with Chicken
This Vietnamese inspired cold pasta salad with chicken, fresh herbs, and lime dressing makes for a fresh and flavorful lunch. It's super easy to throw together, perfect for busy days or anytime you need a fuss-free meal!
Servings: 4
Calories: 539kcal
Ingredients
- 8 ounces rice vermicelli noodles
- 2 cups shredded carrots
- 6 scallions thinly sliced
- ⅓ cup minced cilantro
- ⅓ cup minced basil
- ⅓ cup minced mint
- 16 ounces cold rotisserie chicken shredded
- ¼ cup dry roasted peanuts crushed (optional)
Lime Dressing
- ¼ cup fish sauce
- 2 Tablespoons brown sugar
- 3 Tablespoons lime juice
- 2 Tablespoons rice vinegar
- 1 clove garlic minced
- ⅓ teaspoon crush red pepper
Instructions
- Rehydrate your vermicelli noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles, rinse with cold water, and set them aside in a colander to drain off excess water.
- While the noodles are cooking, make the dressing. Whisk together the fish sauce and sugar until the sugar mostly dissolves. Whisk in the remaining ingredients.
- In a large bowl, toss the noodles in the dressing. Stir in the vegetables and serve with the chicken and crushed peanuts on top.
Notes
- If you use another type of noodle, cook according to package directions and rinse with cold water to stop the cooking.
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