This recipe is fresh, colorful, and full of flavor.
It combines juicy grilled chicken with crisp vegetables and tender noodles.
The tangy dressing ties all the ingredients together beautifully.
It is light enough for lunch yet filling enough for dinner.
You can easily customize the vegetables and toppings to your liking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless skinless chicken breasts or thighs
Vermicelli rice noodles
Lettuce or mixed greens
Cucumbers
Carrots
Bean sprouts
Fresh mint
Fresh cilantro
Green onions
Peanuts
Soy sauce
Fish sauce
Rice vinegar
Lime juice
Garlic
Honey or sugar
Vegetable oil
Directions
Season the chicken with soy sauce, garlic, and a little oil, then grill until fully cooked and lightly charred.
Allow the chicken to rest for a few minutes before slicing into thin strips.
Cook the vermicelli noodles according to package directions, then rinse under cold water and drain well.
Prepare the vegetables by slicing the cucumbers, shredding the carrots, and washing the greens and herbs.
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, garlic, and honey to create the dressing.
Arrange lettuce, noodles, cucumbers, carrots, bean sprouts, herbs, and grilled chicken in serving bowls.
Drizzle the dressing over the salad and top with chopped peanuts and green onions before serving.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
Use shrimp, beef, tofu, or chicken.
Add sliced bell peppers or edamame for extra vegetables.
Make it spicy with chili garlic sauce or sliced fresh chilies.
Replace peanuts with cashews for a different crunch.
Use gluten-free soy sauce if needed.
Storage/Reheating
Store the noodles, vegetables, chicken, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken gently if desired, or serve it cold.
Do not freeze the assembled salad, as the vegetables and noodles may lose texture.
Toss everything together just before serving for the freshest taste.
FAQs
What are vermicelli noodles?
Vermicelli noodles are thin rice noodles commonly used in Asian dishes and salads.
Can I make this salad ahead of time?
Yes. Store the ingredients separately and assemble before serving.
What type of chicken works best?
Both chicken breasts and thighs work well, depending on your preference.
Can I make this salad vegetarian?
Yes. Replace the chicken with tofu and use a vegetarian-friendly dressing.
Is this salad served hot or cold?
It is typically served chilled or at room temperature.
What herbs are best for this recipe?
Fresh mint and cilantro add the most authentic and refreshing flavor.
Can I use another type of noodle?
Yes. Thin rice noodles or even soba noodles can work as substitutes.
How do I keep the noodles from sticking together?
Rinse them under cold water after cooking and toss lightly with a little oil if needed.
What can I serve with this salad?
It pairs well with spring rolls, dumplings, or light soups.
Can I make the dressing sweeter or tangier?
Yes. Adjust the honey, lime juice, or vinegar to match your taste preferences.
Conclusion
Grilled Chicken and Vermicelli Noodle Salad is a fresh and flavorful meal packed with vibrant ingredients and satisfying textures. With juicy grilled chicken, crisp vegetables, tender noodles, and a bright dressing, this easy salad is perfect for lunches, dinners, or entertaining guests.
This easy Grilled Chicken and Vermicelli Noodle Salad features juicy grilled chicken, tender rice noodles, crisp vegetables, fresh herbs, and a tangy homemade dressing. A refreshing and healthy Asian-inspired salad perfect for lunch, dinner, or meal prep.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:4 servings
Category:Salad
Method:Grilling
Cuisine:Vietnamese-Inspired
Ingredients
Salad
1 ½ pounds boneless skinless chicken breasts or thighs
8 ounces vermicelli rice noodles
4 cups lettuce or mixed greens
1 cucumber, thinly sliced
1 cup shredded carrots
1 cup bean sprouts
¼ cup fresh mint leaves
¼ cup fresh cilantro leaves
3 green onions, sliced
¼ cup chopped peanuts
Chicken Marinade
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon vegetable oil
Dressing
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon honey or sugar
Instructions
In a bowl, combine soy sauce, garlic, and vegetable oil. Add the chicken and toss to coat. Let marinate for at least 15 minutes if time allows.
Grill the chicken over medium-high heat for 5–7 minutes per side, or until fully cooked and lightly charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
Cook the vermicelli noodles according to package instructions. Rinse under cold water and drain thoroughly.
Prepare the vegetables by slicing the cucumber, shredding the carrots, and washing the greens and herbs.
In a small bowl, whisk together fish sauce, lime juice, rice vinegar, garlic, and honey to make the dressing.
Arrange lettuce, vermicelli noodles, cucumbers, carrots, bean sprouts, mint, cilantro, and grilled chicken in serving bowls.
Drizzle the dressing over the salad.
Top with chopped peanuts and sliced green onions before serving.
Notes
Chicken thighs provide extra flavor and stay especially juicy.Rinse the noodles well with cold water to prevent sticking.Add chili garlic sauce or fresh sliced chilies for extra heat.Tofu, shrimp, or beef can be substituted for chicken.Cashews or sesame seeds make excellent alternatives to peanuts.Assemble just before serving for the freshest texture.
