Chicken Noodle Salad Recipe
Description:
This Chicken Noodle Salad is a vibrant mix of tender chicken, fresh veggies, and cooked noodles tossed in a light, tangy sesame-soy dressing. It’s great served cold, making it perfect for warm weather or as a make-ahead lunch.
Total Time:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Salad:
2 boneless, skinless chicken breasts (or thighs)
150g (5 oz) rice noodles or spaghetti noodles
1 carrot, julienned or shredded
1 cup red cabbage, thinly sliced
1 red bell pepper, thinly sliced
½ cucumber, thinly sliced
2 green onions, chopped
½ cup fresh cilantro or mint (optional)
2 tbsp roasted peanuts or sesame seeds (optional topping)
For the Dressing:
3 tbsp soy sauce
1 tbsp rice vinegar or lime juice
2 tbsp sesame oil
1 tbsp honey or maple syrup
1 garlic clove, minced
1 tsp grated ginger
1 tsp sriracha or chili flakes (optional for heat)
Instructions:
Cook the Noodles:
Boil noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Cook the Chicken:
Season the chicken lightly with salt and pepper. Grill, pan-fry, or poach until fully cooked (internal temp: 75°C / 165°F). Let rest and then slice thinly.
Make the Dressing:
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and sriracha.
Prepare the Vegetables:
Julienne or slice all vegetables thinly. Keep them fresh and crunchy.
Assemble the Salad:
In a large mixing bowl, combine noodles, vegetables, and chicken. Pour the dressing over and toss well.
Garnish & Serve:
Top with chopped green onions, herbs, and sesame seeds or peanuts. Serve chilled or at room temperature.
Nutritional Information (Per Serving – Approx.):
Nutrient Amount
Calories 420 kcal
Protein 28g
Carbohydrates 40g
Fats 17g
Saturated Fat 2.5g
Fiber 4g
Sugar 7g
Sodium 800mg
Note: Values may vary depending on noodle type and dressing quantities.
Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes! It keeps well in the fridge for up to 3 days. Store dressing separately if you want to keep the veggies extra crisp.
Q: Can I use rotisserie or leftover chicken?
A: Absolutely. Shredded rotisserie chicken works great and saves time.
Q: What noodles work best?
A: Rice noodles, soba noodles, or even spaghetti can be used depending on your preference.
Q: Can I make it vegetarian?
A: Yes. Replace chicken with grilled tofu or tempeh.
Q: Is it gluten-free?
A: Use tamari instead of soy sauce and gluten-free rice noodles to keep it gl
uten-free