Grilled lemongrass chicken served over a rice noodle salad with vegetables tossed a Vietnamese dipping sauce-style dressing. Use any recipe for the grilled chicken and dipping sauce that you like.

Lemongrass Chicken Rice Vermicelli Salad Ingredients

  • 2 tablespoons chopped lemongrass

  • 1? tablespoons vegetable oil

  • 1 tablespoon lemon juice

  • 1 teaspoon soy sauce

  • 1 teaspoon brown sugar

  • 1 teaspoon minced garlic

  • 1 pound skinless, boneless chicken breasts

  • cup fish sauce

  • 2 tablespoons vegetable oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon white sugar

  • 1 tablespoon water

  • teaspoon garlic powder

  • teaspoon red pepper flakes

  • 1 (8 ounce) package dried rice noodles

  • 2 cups shredded lettuce

  • 1 cup bean sprouts

  • cup grated carrot

  • cup grated cucumber

  • cup torn mint leaves

How to Make Lemongrass Chicken Rice Vermicelli Salad

  1. Mix lemongrass, 1 1/2 tablespoon vegetable oil, lemon juice, soy sauce, brown sugar, and garlic together in a bowl until sugar is dissolved; add chicken and turn to coat in the marinade.

  2. Marinate chicken in the refrigerator for 20 minutes to 1 hour.

  3. Preheat grill for medium heat and lightly oil the grate. Transfer chicken to the hot grill, discarding marinade. Grill chicken until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  4. Whisk fish sauce, 2 tablespoons vegetable oil, rice vinegar, white sugar, water, garlic powder, and red pepper flakes together in a bowl to make dressing.

  5. Place noodles in a large bowl and cover with hot water. Let soak until softened, about 15 minutes. Drain and rinse thoroughly.

  6. Combine noodles, lettuce, bean sprouts, carrot, cucumber, and mint leaves in a large bowl. Slice grilled chicken and arrange over salad; drizzle dressing on top.

Lemongrass Chicken Rice Vermicelli Salad Nutritions

  • Calories: 477.9 calories

  • Carbohydrate: 56.2 g

  • Cholesterol: 64.6 mg

  • Fat: 15.1 g

  • Fiber: 2 g

  • Protein: 27.4 g

  • SaturatedFat: 2.7 g

  • ServingSize:

  • Sodium: 1341.2 mg

  • Sugar: 6.9 g

  • TransFat:

  • UnsaturatedFat: