Rice Noodle Salad w/ Yeshi Dressing

This Vietnamese inspired rice noodle salad is perfect for a hot summer day, served with fresh vegetables and farm fresh chicken.

Tags: Dinner, Lunch, Sesame Ginger

Prep Time

30 mins

Cook Time

10 mins

Rest Time


Total Time

40 mins




  • 1 farm fresh chicken breast (can substitute for shrimp or tofu to make it vegetarian)
  • 3.5 oz/100g rice noodles (vermicelli noodles)
  • 1 small english cucumber, sliced julianne
  • 1 Tomato cut in half slices
  • Mixed greens
  • 3 radishes sliced thin
  • 1 tbsp of olive oil
  • Parsley for garnish
  • Black sesame seeds for garnish
  • 1 bottle of Ginger Sesame Yeshi dressing


  1. Boil the rice vermicelli noodles according to the package instructions.  Drain and rinse under cold running water.  Set aside in a colander.
  2. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Cook chicken for 4 minutes per side, or until cooked through.  Set aside on a plate.
  3. To assemble the salad, put a handful of mixed greens on the bottom of a salad bowl, rice noodles, cucumber, tomato, radishes and chicken.
  4. Garnish salad with parsley and black sesame seeds.
  5. Top it with Ginger Sesame Yeshi dressing.