Vietnamese Chicken Salad

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 6 servings


  • 5 tablespoons Asian fish sauce divided
  • 2 tablespoons honey divided
  • 2 tablespoons olive oil divided
  • Sea salt and freshly ground pepper to taste
  • 3 boneless skinless chicken breasts cut into strips
  • 2 cloves garlic chopped
  • 1/2 teaspoon red pepper flakes
  • 2 large limes juiced
  • 1 pound vermicelli or any thin pasta, cooked according to package directions
  • 2 medium carrots grated
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh basil
  • 1 large cucumber peeled and thinly sliced
  • 1/4 cup chopped roasted peanuts


  • In a large bowl, add 3 tablespoons fish sauce, 1 tablespoon honey, 1 tablespoon olive oil, sea salt and freshly ground pepper to taste, chicken and garlic. Marinate in the refrigerator for 20 minutes.
  • In a large skillet, sauté chicken for 5 to 6 minutes per side until cooked through.
  • In a medium bowl, add remaining fish sauce, honey, olive oil along with the red pepper flakes and lime juice. Stir sauce to combine.
  • In a large bowl, add vermicelli, carrots, cilantro, basil, cucumber, sauce, chicken and peanuts. Toss to combine.


SERVING SUGGESTION: Baked butternut squash. VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts. GLUTEN FREE: Make sure fish sauce and vermicelli are gluten-free.
NUTRITION: 566 Calories; 12g Fat (18.2% calories from fat); 38g Protein; 79g Carbohydrate; 4g Dietary Fiber; 70mg Cholesterol; 95mg Sodium. Exchanges: 4 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates.
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