Vietnamese Chicken Noodle Salad: A 15-Minute High-Protein Meal

Enjoy a vibrant Vietnamese Chicken Noodle Salad ready in 15 minutes! This high-protein meal features sous vide chicken, fresh herbs, and zesty Nuoc Cham dressing for a quick, healthy lunch.

Today, I’m sharing a recipe that’s faster than your Uber Eats delivery and healthier than your overpriced green juice. It’s perfect for busy weeknights or lazy weekends when you want something fresh, flavorful, and filling without the fuss. Meet the Vietnamese Chicken Noodle Salad—a light yet satisfying dish packed with tender sous vide shredded chicken, crisp vegetables, and a tangy-sweet dressing that ties everything together. Best of all, it’s ready in 15 minutes.

Let’s get started!

Why You’ll Love This Salad

This recipe is all about balance. The sous vide chicken (juicy and protein-rich) pairs perfectly with vermicelli noodles and crunchy veggies, while the Nuoc Cham dressing adds a punch of flavor. It’s ideal for meal prep, lunches, or even a light dinner. Plus, it’s gluten-free and easily customizable based on what you have on hand.

The Key Ingredients

• Sous Vide Shredded Chicken: I’ve talked about my love for sous vide chicken before—it’s consistently tender and perfect for shredding. If you haven’t tried it yet, my step-by-step guide will walk you through the process.
• Nuoc Cham Dressing: A staple in Vietnamese cuisine, this dressing blends lime juice, coconut sugar, fish sauce, and rice vinegar with garlic and chili for a harmonious mix of sweet, salty, and spicy.
• Fresh Additions: Cucumber ribbons, shredded carrots, herbs like cilantro and mint, and chopped peanuts add texture and freshness.

How to Make Vietnamese Chicken Noodle Salad Step by Step

Step 1: Make the Dressing

Whisk together lime juice, coconut sugar, fish sauce, rice vinegar, sliced red chili, and minced garlic cloves in a small bowl. Taste and adjust sweetness or spice as needed.

Step 2: Cook the Noodles

I’d recommend vermicelli rice noodles for this recipe. To cook the noodles, place them in a large bowl and cover with boiling water. Let them soak for 3 minutes, then drain and rinse under cold water to stop the cooking process.

Step 3: Assemble the Salad

Combine the cooked noodles, shredded chicken, cucumber, carrots, cilantro, mint, and chopped peanuts in a large mixing bowl. Pour the dressing over the salad and toss gently to coat everything evenly.

Step 4: Serve

Divide the salad into bowls and garnish with extra herbs or peanuts if desired. Serve immediately for the best texture.

Why This Recipe is a Keeper

• High-Protein: With nearly 30 grams of protein per serving, this salad keeps you full and energized.
• Nutrient-Dense: Fresh vegetables and herbs add fiber, vitamins, and antioxidants.
• Versatile: Add edamame, sliced bell peppers, or avocado for extra variety.

The Vietnamese Chicken Noodle Salad is proof that healthy eating doesn’t have to be complicated or time-consuming. With its bright flavors and satisfying textures, it’s a meal you’ll want to make again and again. Whether you’re a sous vide enthusiast or just looking for a quick dinner solution, this recipe delivers.

Give it a try, and don’t forget to rate and leave a comment below—I’d love to see your twist on it!

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