Vietnamese chicken salad

Vietnamese chicken salad

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(8 ratings)

Prep: 20 mins No cook


Serves 3
A no-cook main course salad with all the light, fragrant flavours of Southeast Asia such as peanut, chilli, mint and soy

Nutrition and extra info

Nutrition: per serving

  • kcal432
  • fat13g
  • saturates3g
  • carbs46g
  • sugars6g
  • fibre4g
  • protein30g
  • salt2.8g
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  • 140g Thai rice noodle
  • 1 carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber
  • 2 cooked chicken breasts, shredded
  • 50g radish, thinly sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • ½ red onion, finely sliced
  • small bunch mint, leaves picked



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 25g natural roasted peanut, roughly chopped

For the dressing

  • 1 small red chilli, deseeded and finely chopped
  • zest and juice 1 lime



    The same shape, but smaller than…

  • 1½ tbsp each fish sauce, low-sodium soy sauce and sesame oil


  1. To make the dressing, whisk all the ingredients together in a large serving bowl. Cook the noodles following pack instructions, then drain and add to the bowl with the dressing.

  2. Peel the carrot into long strips using a vegetable peeler. Do the same for the cucumber, until you reach the seeds (discard them). Add the carrot and cucumber to the noodle mixture along with the shredded chicken, radishes, red onion and mint. Toss well to coat in the dressing, scatter over the peanuts and serve.

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Comments, questions and tips

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2nd Jul, 2018
This is such a brilliant lunch to take into work or even make at work if you have a microwave and a sharp knife. It's really, really delicious!
22nd May, 2015
This was lovely. I reduced the noodle and peanut quantity and left out the oil, which made a nice lunch for under 250 calories per portion.
Utility Kestrel
1st Jul, 2013
Well mines looked nothing like the picture, and I forgot to add the red onion but still was a resounding success! As always with these types of ingredients there was great range of interesting flavours in one mouthful. Even went for seconds! Definitely a winner!
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31st Oct, 2019
I really enjoyed this recipe for taking to work for lunch. I had it both warm and cold - i didn't have a prefeerence. I would cut through the noodles with a knife as they do clump together. I added a bit more chilli as I like spicy food. I would consider removing the chicken for future because I didn't feel it added much other than substance. I've also been thinking about replacing the chicken with prawns, but am yet to try
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