Vietnamese Grilled Chicken Salad

Vietnamese Grilled Chicken Salad

5 reviews, 5 star(s). 75% would make again

Ready in 1 hour

The blending of flavors (Sweet, Sour, Spicy, Satly) in this dish are a trademark of Vietnamese dishes.


1/3 pound Rice vermicelli; or somen noodles
1 medium Dried red chile pepper,
1/4 teaspoon Red-pepper flakes
1 tablespoon Sugar
1 tablespoon Fresh lime juice
5 tablespoons Rice-wine vinegar
2 tablespoons Fish sauce
2 large Carrots
1 large Cucumber; peeled if waxy
1/2 head Chinese cabbage
1/2 head Boston lettuce
1/2 cup Bean sprouts
2 medium Chicken Breasts; boneless and skinless
2 teaspoons Canola or vegetable oil
1/2 teaspoon Black pepper; to taste
1/2 cup Fresh mint leaves
1/2 cup Cilantro leaves; Chopped
1/4 cup Peanuts

Original recipe makes 4 Servings



1. Soak vermicelli, if using, in a bowl of cold water for 15 minutes. Meanwhile, in a small bowl, combine chopped chile pepper or red-pepper flakes, sugar, lime juice, 2 T of the vinegar, and fish sauce. Stir well to dissolve sugar. Set aside.

2. Bring a pot of lightly salted water to a boil. Drain vermicelli and add to boiling water; cook for 2 minutes. If using somen, add dry noodles to boiling water and cook for 3 minutes. Drain noodles and transfer to a bowl of cold water. Set aside.

3. Peel carrots and, using a sharp zester, cut into long, thin threads. Use a vegetable peeler to "peel" entire cucumber into long, thin strips. Cut strips lengthwise into thinner strips, about 1/4 inch wide.

4. Combine carrots, cucumber, cabbage, lettuce, and bean sprouts in a mixing bowl and toss with remaining vinegar. Set aside.

5. Remove tenderloin (meat attached to underside of breast) from chicken breasts; save for another use. Place breasts between 2 pieces of plastic wrap. Using the flat side of a meat tenderizer or cleaver, pound breasts ? inch thick.

6. Heat grill or grill pan and brush with oil. Season chickcn on both sides with salt and pepper, and grill until cooked through and juices run clear, about 4 minutes per side. Remove from grill and allow to sit for 1 to 2 minutes.

7. Drain noodles well. Divide salad mixture among 4 plates. Top each with a quarter of the noodles. Slice chicken breasts lengthwise into 1/2-inch-thick strips and place on salads. Set out fish-sauce mixture, mint and cilantro leaves, and chopped peanuts in separate bowls, for dressing and garnishing individual salads.

Adapted from: Martha Stewart Living/August/94


Makes an excellent "hot day" lunch or light dinner.

Verified by stevemur
Alert editor   

Soft noodles & Chicken. Crunchy veggies and peanuts. Wonderful mix of flavors.

Calories Per Serving: 477 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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rommulus 3y ago

Instant favorite! This is absolutely refreshing and well balanced in flavors ?
Nwt 4y ago

[I made edits to this recipe.]
promfh 6y ago

This makes a refreshingl "Hot Day" lunch.
promfh 6y ago

Marika 8y ago

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