Lovely Lady Lunch: Chicken and Noodle Salad with Mint
Prep time: 
Total time: 
Serves: 1 serving
Rotisserie chicken makes this cold, Vietnamese inspired salad, come together quickly and provides plenty of hearty protein.
  • 1 serving of dried rice vermicelli noodles (as recommended on the package)
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sriracha (more or less depending on preference)
  • ½ teaspoon fish sauce
  • 1 clove garlic, smashed but left mostly whole*
  • 4-6 ounces shredded rotisserie chicken
  • 1 scallion, thinly sliced
  • 1 tablespoon chopped, salted and roasted peanuts
  • 1 tablespoon torn, fresh mint leaves
  • pickled daikon and carrots**
  1. Prepare the noodles according to the package instructions (mine directed to soften the noodles in cold water for 15-20 minutes). While the noodles soften, whisk the lime juice, honey, soy, sriracha, and fish sauce together. Add in the garlic clove. Set the sauce aside while the noodles soften. Drain the noodles, discard the garlic clove, and toss the noodles with the sauce. Top with shredded chicken, scallion, peanuts, mint, a generous helping of the pickled vegetables. If you want, you can partially or completely assemble this salad the night before, the noodles will marinate in the sauce which is totally okay and extra delicious--I prefer to add the peanuts right before eating so they retain their crunch.
*I leave the garlic clove whole and toss it after it sits in the sauce for a few minutes so there's just a hint of garlic flavor without leaving you with dragon-breath. The last thing we want in the middle of a busy day is dragon-breath, amirite?

**You can make quick and easy Vietnamese-style pickles at home, well in advance (I'm talking days or even a week or more), here is my go-to recipe for Easy, Vietnamese-Style Pickles. You can also find pickled daikon and carrots at most large Asian markets.

This salad is great cold or at room temperature. If you want a warm salad and have access to a kitchen during lunchtime, toss the noodles and chicken, along with the sauce, in a hot skillet for a few minutes to warm through.
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