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Asian Chicken and Rice Noodle Salad

Scott Phillips

Servings: 4

Although this salad may look like it’ll feed a small army, the rice noodles and shredded vegetables are very light, and the sweet, sour, and slightly spicy vinaigrette makes you want to keep eating.


  • 1/2 cup distilled white vinegar
  • 3 Tbs. granulated sugar
  • 2 fresh long red chiles, stemmed and minced (about 1/4 cup)
  • Kosher salt
  • 2 medium carrots, coarsely grated
  • 1 medium bulb fennel, trimmed (fronds reserved), cored, and thinly sliced
  • 1 lb. boneless, skinless chicken thighs
  • Canola oil for the grill
  • Freshly ground black pepper
  • 4 oz. thin rice noodles (vermicelli)
  • 4 cups thinly sliced Napa cabbage (from 1/2 large head)
  • 1 Tbs. Asian sesame oil; more to taste

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 105
  • Sodium (mg): 720
  • Carbohydrates (g): 68
  • Fiber (g): 5
  • Protein (g): 22


  • Prepare a medium-high (400°F) gas or charcoal grill fire.
  • In a large bowl, stir the vinegar, sugar, chiles, and 1-1/2 tsp. salt until the sugar dissolves. Reserve 2 Tbs. dressing in a small bowl. Add the carrots and fennel to the large bowl and toss; set aside.
  • Pat the chicken dry and generously season with salt and pepper. Oil the grill grate. Grill the chicken, turning once, until cooked through, about 10 minutes. Transfer to a cutting board, and let rest for a couple of minutes.
  • Meanwhile, prepare the noodles according to package directions. Drain, rinse briefly under cold running water, and transfer to the large bowl. Add the cabbage and sesame oil, toss well, and season to taste with salt, pepper, and more sesame oil. Transfer the salad to a serving platter or plates. Slice the chicken thinly and arrange on top. Drizzle with the reserved dressing, garnish with fennel fronds, and serve.


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Reviews (9 reviews)

  • Mall0mar | 07/04/2020

    With some modifications, this is a really refreshing summer salad.
    I used pickled jalapeños (FC#141) they were easier to get than the long red peppers. I used Tony Rosenfeld’s dressing from his Pork Medallions w/ Asian Slaw (FC#78), that is a winner. A decent fennel bulb was hard to come by, but we managed, and we used leftover roast chicken. We also had kimchi on the side, and, made a Korean hoisin chili dipping sauce, leftover from dumplings to brighten things up.

  • missmoorea | 09/30/2019

    Made this, it lacked seasoning so my sister and I improvised by adding fish sauce, garlic chili sauce, lime juice and lemon grass

  • Mlongley | 08/17/2019

    Loved the salad. However I did add cilantro and fish sauce and extra sesame oil.
    Can’t wait to make it again.

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