Cold Chicken Vermicelli Noodle Salad

Refreshing chicken vermicelli noodle salad that’s nutritious and quick and easy to make!

This Cold Chicken Vermicelli Noodle Salad filled with shredded chicken and fresh veggies is tossed in a delicious sweet and salty sauce.

I am all for summer recipes that do not require turning on the oven and this Chicken Vermicelli Noodle Salad requires minimal cooking and is super simple and quick to make!

The salad is filled with fresh veggies, shredded rotisserie chicken, and tossed in the most flavorful peanut sweet chili sauce.

Why you’ll love this Cold Chicken Vermicelli Noodle Salad:

Simple and easy to make. Everything comes together in less than 20 minutes and requires simple ingredients with minimal cooking.

Perfect meal prep recipe. This recipe is the perfect high protein meal prep recipe to enjoy throughout the week.

Flavor packed. This recipe comes nothing short of flavor. The dressing is so good – with sweet, salty, and savory notes.

Ingredient Breakdown:

• Sweet chili sauce – highly recommend not leaving this out, as this provides majority of the flavor in the sauce. This can be found at most grocery stores in the International isle!
• Rice vinegar – can also substitute with regular white vinegar or even lime juice.
• Tamari – or substitute low-sodium soy sauce.
• Peanut butter – adds a delicious creamy, nutty flavor. Can omit if you are allergic/sensitive to peanuts.
• Vermicelli noodles – can be found at most grocery stores in International isle.
• Shredded cabbage and carrot – I bought pre shredded for even less prep.
• Rotisserie chicken – I prefer buying pre-cooked chicken to make the prep as minimal as possible. You could also cooked the chicken yourself then shred.
• Green onions – can also use fresh cilantro.
• Crushed peanuts – adds a delicious crunch and nutty flavor.

How to make Cold Chicken Vermicelli Noodle Salad:

1. Combine dressing ingredients in a jar, seal on lid, and shake well to combine. Set aside. 
2. Prepare vermicelli noodles per package directions (usually soak in warm or boiling water 2 minutes). Drain well then set aside for 10 minutes to drain off excess water. 
3. Combine vermicelli noodles with remaining salad ingredients (except peanuts).
4. Just prior to serving, toss through dressing. Top with peanuts.

Recipe Modifications + Serving Suggestions:

Substitute rice vinegar with white distilled vinegar or lime juice.

Substitute vermicelli noodles with other rice noodles.

I recommend serving this salad with crushed peanuts and more sliced green onion.

Storage Instructions:

Store noodle salad in the fridge for up to 5-6 days.

More Delicious Summer Recipes…

• Thai Inspired Basil Beef Bowl
• Korean Inspired Beef Lettuce Wraps
• High Protein Rotisserie Chicken Salad
• High Protein Hawaiian Inspired Chicken and Mac Salad

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!