Vietnamese Cold Noodle Salad
Grab rice noodles from the international aisle in the grocery store for a quick-cook, light-on-the-belly meal experience. This salad is fresh, packed with veggies and drizzled with a simple & flavourful sesame ginger dressing. For extra busy nights toss in leftover Rotisserie Chicken to cut prep time even more!
15 min
4 servings
490 calories
Ingredients
1 tbsp oil
1 lb (450 g) boneless, skinless chicken breast fillets
2 tbsp Bánh mì Burger Seasoning or Sesame Ginger Dressing Mix, divided
1 pkg (227 g/8 oz) vermicelli noodles
2 tbsp each olive oil and rice vinegar
2 tsp low-sodium soy sauce
1 English cucumber
4 cups leafy greens
2 cups matchstick carrots
Instructions
Heat oil in Sauté Pan over medium-high heat. Coat chicken with 1 tbsp seasoning; add to pan. Cook 7–10 min, turning occasionally, or until cooked through.
Meanwhile, cook noodles according to package directions.
In a large bowl, whisk remaining 1 tbsp seasoning with oil, rice vinegar, and soy sauce.
Drain and rinse cooked noodles under cold water, then place in bowl with dressing. Toss to mix.
Dice cucumber. Add to bowl with leafy greens and carrots. Gently stir to combine.
Divide between bowls and top with cooked chicken and additional toppings, if desired.
Nutritional Information
Per serving: Calories 490, Fat 15 g (Saturated 2 g, Trans 0 g), Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 58 g (Fiber 5 g, Sugars 5 g), Protein 31 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.