Chilled Chicken Noodle Salad (Printable)

Tender shredded chicken and crisp vegetables combine with noodles and a sesame dressing in this refreshing dish.

# Ingredient list:

→ Noodles & Protein

01 - 9 oz thin egg noodles or rice noodles
02 - 2 cooked chicken breasts, shredded (10 oz)

→ Vegetables

03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 1 cucumber, deseeded and julienned
06 - 2 spring onions, sliced
07 - 2 tbsp fresh cilantro, chopped

→ Sesame Dressing

08 - 3 tbsp toasted sesame oil
09 - 2 tbsp soy sauce
10 - 2 tbsp rice vinegar
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp smooth peanut butter or tahini
13 - 1 tsp grated fresh ginger
14 - 1 garlic clove, minced
15 - 1 tsp chili flakes (optional)

→ Garnish

16 - 2 tbsp toasted sesame seeds
17 - Lime wedges (optional)

# How-to:

01 - Cook noodles according to package directions. Drain, rinse with cold water, and set aside.
02 - In a large bowl, mix shredded chicken, cooked noodles, carrot, bell pepper, cucumber, spring onions, and cilantro.
03 - Whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes until smooth.
04 - Pour dressing over salad components and toss thoroughly to coat evenly.
05 - Transfer to serving dishes and garnish with toasted sesame seeds and lime wedges if desired.
06 - Serve immediately or refrigerate up to 2 hours before serving for enhanced flavor.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes even better the next day when the flavors have gotten to know each other.
  • The sesame-ginger dressing is bright enough to taste restaurant-quality without requiring any fancy ingredients or techniques.
  • You can throw whatever vegetables are in your crisper drawer into this and it just works—flexibility is built into the DNA of this dish.
02 -
  • Drain and rinse the cooked noodles thoroughly under cold water—hot noodles will wilt your vegetables and thin out your dressing before you even finish tossing.
  • Don't dress the salad more than two hours ahead unless you enjoy a bowl of noodles that's completely absorbed all the liquid; the vegetables will slowly release water and the noodles keep drinking.
03 -
  • Make the dressing first and taste it while you're prepping vegetables—it's easier to adjust the balance when it's just dressing, and you'll know exactly what you're working with.
  • Toast your sesame seeds in a dry skillet for 30 seconds to deepen their nutty flavor and bring out the aroma—this small step makes a surprising difference in the finished dish.
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