Posted by Lemon chicken noodle salad is a high-protein, refreshing, and vibrant dish inspired by Vietnamese-style noodle salads. It combines flash-fried chicken strips with soft rice noodles, crisp vegetables, fresh herbs, and a bright lemon-based dressing. This salad is light yet filling, making it perfect for lunch or dinner when you want something healthy, flavorful, and satisfying without being heavy.
Preparation Time
- Preparation time: 10 minutes
- Cooking time: 10 minutes
- Total time: 20 minutes
Servings
- Serves: 2 people
Ingredients
For the Chicken
- 250 g boneless, skinless chicken breast
- 1 tablespoon soy sauce or fish sauce
- 1 teaspoon lemon zest
- ½ teaspoon black pepper
- 1 teaspoon cornstarch (optional, for light crispness)
- 1 tablespoon vegetable oil
For the Noodles and Salad
- 120 g rice noodles (vermicelli or thin flat noodles)
- 1 cup shredded carrot
- 1 cup cucumber, julienned
- ½ cup red cabbage, thinly sliced
- 2 spring onions, thinly sliced
- ¼ cup fresh coriander leaves
- ¼ cup fresh mint leaves
For the Lemon Dressing
- 3 tablespoons fresh lemon juice
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon honey or sugar
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 1 tablespoon olive oil or sesame oil
- Freshly ground black pepper, to taste
Equipment Needed
- Frying pan or wok
- Mixing bowls
- Saucepan or heatproof bowl for noodles
- Knife and cutting board
- Whisk or spoon
Step-by-Step Instructions
Step 1: Prepare the Chicken
Slice the chicken breast into thin strips. In a bowl, combine soy sauce or fish sauce, lemon zest, black pepper, and cornstarch if using. Add the chicken strips and mix well to coat evenly. Set aside for 5 minutes while preparing other ingredients.
Step 2: Cook the Noodles
Place rice noodles in a heatproof bowl and cover with boiling water. Soak according to package instructions until tender. Drain well, rinse briefly with cold water to stop cooking, and set aside.
Step 3: Prepare the Dressing
In a small bowl, whisk together lemon juice, fish sauce or soy sauce, honey or sugar, garlic, ginger, oil, and black pepper until well combined. Taste and adjust sweetness or saltiness as needed.
Step 4: Flash-Fry the Chicken
Heat vegetable oil in a pan or wok over medium-high heat. Add the marinated chicken strips in a single layer and flash-fry for 3–4 minutes, stirring frequently, until cooked through and lightly golden on the edges. Remove from heat and set aside.
Step 5: Assemble the Salad
In a large mixing bowl, combine cooked noodles, carrot, cucumber, cabbage, spring onions, coriander, and mint. Toss gently to distribute the ingredients evenly.
Step 6: Add Chicken and Dressing
Add the warm chicken strips to the noodle mixture. Pour the lemon dressing over the salad and toss thoroughly to coat everything evenly.
Step 7: Rest and Serve
Allow the salad to rest for 2–3 minutes so the flavors can meld. Serve immediately while the chicken is slightly warm or at room temperature.
Nutritional Benefits
- Chicken breast provides lean, high-quality protein.
- Rice noodles supply quick-digesting carbohydrates for energy.
- Fresh vegetables and herbs add fiber, vitamins, and antioxidants.
- Lemon-based dressing offers freshness with minimal added fat.
Serving Suggestions
Serve the salad on its own or with a side of steamed vegetables. It also pairs well with a light soup or fresh fruit for a complete meal.
Storage Tips
This salad is best eaten fresh. If storing, keep the dressing separate and refrigerate for up to 24 hours. Toss just before serving to maintain texture and freshness.
