chicken Vermicelli Salad with Lime Dressing
There’s something special about making my Chicken Vermicelli Salad with Lime Dressing. It’s a recipe that brings back memories of summer days spent grilling in the backyard, the aroma of lime and garlic filling the air. This Chicken Vermicelli Salad with Lime Dressing isn’t just about the flavors; it’s about the colors and textures that come together so beautifully in a bowl. I love how the tender, shredded chicken mixes with the crispy fried shallots, creating a satisfying crunch with every bite.
The Inspiration Behind the Dish
When I first created this Chicken Vermicelli Salad with Lime Dressing, I was inspired by the fresh, vibrant flavors of Vietnamese cuisine. There’s a certain brightness that lime brings to a dish, and I wanted to capture that in this recipe. The combination of the zesty lime dressing with the earthy, grilled chicken and crisp vegetables felt like the perfect way to celebrate these flavors. Plus, the rice vermicelli noodles add a lightness that makes this dish ideal for a warm day.
A Story of Balance
Creating the perfect balance in this Chicken Vermicelli Salad with Lime Dressing was key. I spent time experimenting with the dressing, tweaking the amount of lime juice and honey until I found that perfect sweet-tart harmony. The addition of fresh Fresno chile gives it a bit of heat, but not too much—just enough to make your taste buds dance. As I tossed everything together, I could see how the ingredients complemented each other, each one playing its part in creating a dish that’s both refreshing and satisfying.
Sharing the Joy
Every time I make this Chicken Vermicelli Salad with Lime Dressing, I’m reminded of why I love cooking. It’s not just about the food itself, but about the joy it brings when shared with others. Whether it’s a casual weekday meal or a dish for a summer BBQ, this salad always seems to impress. I hope that when you try this recipe, you’ll experience the same delight that I do every time I take that first bite.
Table of Contents
Chef’s Notes- Chicken Vermicelli Salad with Lime Dressing
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness. If you prefer a quicker option, boneless chicken breasts work well too, though they may cook faster.
- Marinating the chicken with a bit of lime juice and fish sauce before grilling can add an extra depth of flavor.
- If you don’t have a grill, you can roast the chicken in the oven at 400°F for 25-30 minutes or until fully cooked.
- Thinly slicing the shallots is key to achieving an even, crispy texture. A mandoline slicer can help with consistency.
- Don’t discard the shallot oil! It’s packed with flavor and can be used in the salad dressing or for stir-frying other dishes.
- Soaking the rice vermicelli in boiling water until just tender prevents them from becoming mushy. Be sure to rinse under cold water to stop the cooking process and keep the noodles firm.
- Toss the noodles in a bit of oil after draining to prevent them from sticking together.
- Adjust the heat level by varying the amount of Fresno chile or opting for a milder pepper if preferred.
- For a more authentic Vietnamese flavor, use fish sauce instead of soy sauce. The umami adds a deeper, more complex taste.
- Assemble the salad just before serving to ensure the vegetables remain crisp and the noodles don’t absorb too much dressing, which can make them soggy.
- Garnish with extra herbs like Thai basil, mint, or cilantro to elevate the freshness and aroma of the dish.
- Serve this salad chilled for a refreshing meal, especially during hot summer days.
- This salad can also be served as a side dish at a BBQ or picnic. Consider doubling the recipe for larger gatherings.
Chicken Vermicelli Salad with Lime Dressing
4
servings20
minutes25
minutes640
kcal5
minutes50
minutesDive into a bowl of vibrant flavors with this Chicken Vermicelli Salad with Lime Dressing! This dish combines tender chicken, crisp vegetables, and a zesty lime dressing that will tantalize your taste buds. Perfect for a light lunch or dinner, this recipe is a delightful mix of textures and tastes. Inspired by Vietnamese cuisine, it’s a must-try for any food lover!
Ingredients
1 1/2 pounds Chicken Thighs bone-in (about 2)
to taste Kosher salt
1 large Shallot thinly sliced into rings
1/2 cup Canola Oil
8 ounces Rice Vermicelli Noodles
4 Baby Carrots trimmed and thinly sliced into rounds
4 Radishes trimmed and thinly sliced into rounds
1 Fresno Chile or red jalapeño, finely chopped with seeds
1 small clove Garlic finely grated
1/3 cup Lime Juice freshly squeezed
1/4 cup Fish Sauce alternative to soy sauce
2 tablespoons Brown Sugar alternative to honey
1 1/2 cups Fresh Cilantro Leaves divided
- Alternative Ingredients:
Chicken Thighs: Substitute with boneless chicken breasts.
Canola Oil: Substitute with vegetable oil.
Soy Sauce: Substitute with tamari for gluten-free.
Honey: Substitute with agave syrup or maple syrup.
Directions
- Preheat your grill to medium heat. Season the chicken thighs generously with kosher salt. Grill the chicken, turning frequently and moving away from direct heat if necessary until fully cooked and an instant-read thermometer reads 165°F in the thickest part. This should take about 20-25 minutes. Transfer the chicken to a plate to cool slightly before shredding the meat and discarding the skin and bones. Set aside.
- In a small saucepan over medium heat, cook the shallot rings in canola oil until they turn golden brown and crispy, about 8-10 minutes. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate to drain excess oil and season with salt. Reserve the shallot oil for future use in vinaigrettes or other dishes.
- Place the rice vermicelli noodles in a large bowl and cover them with boiling water. Let them soak until tender but not mushy, approximately 5-10 minutes. Drain the noodles and rinse them under cold water to stop the cooking process. Drain well again.
- In a large bowl, combine the finely chopped Fresno chile, grated garlic, lime juice, fish sauce (or soy sauce), and brown sugar (or honey). Mix well until the honey is fully dissolved.
- Add the soaked noodles, sliced baby carrots, radishes, half of the cilantro leaves, and shredded chicken to the bowl with the dressing. Toss everything together until well combined.
- Top the salad with the reserved fried shallots and the remaining cilantro leaves before serving.
Equipment
- chef’s knife
- cutting board
- Grill
- instant read thermometer
- small saucepan
- slotted spoon
- paper towel
- Large Bowl
Nutrition Facts
- Calories: 640kcal
- Fat: 30g
- Saturated Fat: 4.5g
- Cholesterol: 65mg
- Sodium: 1650mg
- Potassium: 600mg
- Carbohydrates: 59g
- Fiber: 3g
- Sugar: 13g
- Protein: 36g
- Vitamin A: 15IU
- Vitamin C: 35mg
- Calcium: 6mg
- Iron: 15mg
FAQs- Chicken Vermicelli Salad with Lime Dressing
Can I prepare the salad in advance?
You can prepare the components (grilled chicken, fried shallots, dressing) ahead of time, but it’s best to assemble the salad just before serving to maintain the freshness of the ingredients.
What can I substitute for fish sauce if I’m allergic to fish?
You can substitute fish sauce with soy sauce or tamari for a gluten-free option. For a vegan alternative, coconut aminos also work well.
Can I use a different type of noodle?
Yes, you can substitute rice vermicelli with other thin noodles like soba, udon, or even zucchini noodles for a low-carb option.
How can I make this salad spicier?
To add more heat, increase the amount of Fresno chile or add a pinch of crushed red pepper flakes to the dressing. You can also drizzle some sriracha over the top before serving.
What’s the best way to store leftovers?
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Toss everything together just before eating to maintain the best texture and flavor.
