Name: Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers
Yield: 6 servings
Ingredients: 1 pound wide rice noodles; 8 cups shredded cooked chicken; 4 small cucumbers, thinly sliced (about 3 cups); 1/3 cup fresh basil leaves, torn; 1/3 cup fresh cilantro leaves, torn; 1/3 cup fresh mint leaves, torn; 1/4 cup fish sauce (such as nam pla or nuoc nam); 1/4 cup fresh lime juice; 1/4 cup honey; 1/4 cup soy sauce; Hot chili paste (such as sambal oelek)

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Photo by Danny Kim, food and prop styling by Ali Nardi

This sweet and spicy Vietnamese-inspired pasta salad features chicken—use leftovers or grab a rotisserie chicken at the store. Make it for dinner tonight, or pack it up for lunches—it’ll be just as good tomorrow.

Editor's Note:

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Recipe notes

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Recipe notes

37 Leftover Chicken Recipes to Try This Year

13 No-Cook Summer Pastas

73 Back to School Lunch Recipes

Our 25 Best Cold Noodle Dishes

24 Rice Noodle Recipes We Love

This Week's Meal Plan: Cool Dinners for Hot Nights