Is Vietnamese chicken zoodle salad healthy?

Yes! It is high in lean protein, low in refined carbs, and packed with vitamins from the fresh vegetables and herbs.

How do you make zoodles not soggy in a salad?

The secret is salting them for 5 minutes and then patting them very dry with a paper towel before adding your dressing.

Can I use rotisserie chicken for this recipe?

Absolutely. It is the best time-saving hack for a quick high protein vietnamese salad .

What is the best dressing for a zoodle salad?

A lime and fish sauce vinaigrette is best because it provides massive flavor without heavy oils.

How long does this salad last in the fridge?

If stored separately, the components last up to 4 days. Once tossed together, it is best enjoyed within 2 hours. Serve this alongside my Garlic Cheesy Breadsticks if you want a complete, filling family meal.

Vietnamese Chicken Zoodle Salad (High Protein & Low Carb)

Description

This Vietnamese Chicken Zoodle Salad is the ultimate “Better Than Takeout” lunch. By swapping rice noodles for fresh zucchini “zoodles” and utilizing a zesty, oil-free lime vinaigrette, we’ve created a massive 40g protein meal that is as light as it is filling. It is the perfect low carb vietnamese chicken salad for healthy weight loss and fresh summer eating!

Ingredients

Scale

2 large Zucchini, spiralized into noodles
10 oz Rotisserie chicken breast, shredded
1 cup Red cabbage, thinly shredded
0.5 cup Carrots, julienned or shredded
0.25 cup Roasted peanuts, crushed
0.5 cup Fresh mint and cilantro, chopped
2 tbsp High-quality fish sauce
3 tbsp Fresh lime juice
1 tsp Honey (or sugar substitute)
1 clove Garlic, minced
0.5 tsp Red chili flakes (optional)

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Instructions

The Zoodles: Spiralize your zucchini into long noodles. Sprinkle with a tiny pinch of salt, let sit for 5 minutes, then pat completely dry with a paper towel to remove excess moisture.
The Dressing: In a small jar, whisk together the fish sauce, lime juice, honey, minced garlic, and chili flakes. Add 1 tablespoon of water if you prefer a milder taste.
The Base: Place the dried zoodles in a large, wide mixing bowl.
The Mix: Add the shredded chicken, cabbage, and carrots to the bowl.
The Toss: Pour the lime vinaigrette over the salad and toss gently with tongs to coat everything evenly.
The Garnish: Fold in half of the fresh herbs.
The Serve: Divide into two bowls. Top with the remaining herbs and a generous sprinkle of crushed peanuts.
Enjoy: Serve immediately for the best crunch!

Notes

Pro Tip: If you are meal prepping this, keep the zoodles and the dressing in separate containers. Use a paper towel in the zoodle container to keep them crisp.
Shrimp Swap: This recipe is also incredible with 10 oz of garlic-seared shrimp instead of chicken.
Heat Level: If you love heat, add a thin slice of fresh jalapeño or bird’s eye chili to the final bowl.

Prep Time: 15 minutes
Category: Lunch
Method: Spiralized / No-Cook
Cuisine: Vietnamese-American

Nutrition

Serving Size: 1 bowl
Calories: 365 kcal
Sugar: 6g
Sodium: 820 mg
Fat: 11g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 5g
Protein: 40g
Cholesterol: 95 mg