Chicken Noodle Salad
Fresh, vibrant, and irresistibly flavorful, this Chicken Noodle Salad is the ultimate fusion of textures and tastes, perfect for a light lunch or dinner. Tender shredded chicken and soft rice noodles create a satisfying base, while crisp julienned vegetables like carrots, cucumbers, and red bell peppers add crunch and color. The tangy, umami-packed dressing, made with soy sauce, sesame oil, lime juice, and a hint of honey, ties everything together in a harmonious blend of sweet, savory, and zesty notes. Topped with fresh cilantro and green onions, this refreshing Asian-inspired dish is quick to prepare, taking only 35 minutes from start to finish, and serves beautifully chilled or at room temperature. Ideal for meal prepping or impressing at gatherings, this chicken noodle salad is a nutritious and vibrant crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 200 grams rice noodles
- 1 large carrot
- 1 large cucumber
- 1 medium red bell pepper
- 3 stalks green onions
- 0.5 bunch fresh cilantro
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic
- 1 teaspoon fresh ginger (grated)
- 1 tablespoon vegetable oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Fill a medium pot with water and bring it to a boil. Add the chicken breasts and reduce the heat to a simmer. Cook for 12–15 minutes, or until the chicken is fully cooked. Remove the chicken, allow it to cool, and shred it into thin strips using two forks.
While the chicken is cooking, prepare the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for 5–7 minutes until tender. Drain and rinse with cold water to prevent sticking.
Peel the carrot and use a julienne peeler or knife to create thin, matchstick-like strips. Similarly, slice the cucumber and red bell pepper into thin strips. Chop the green onions finely, and roughly chop the cilantro.
In a small bowl, whisk together soy sauce, sesame oil, lime juice, honey, minced garlic, grated ginger, vegetable oil, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the shredded chicken, rice noodles, carrot, cucumber, red bell pepper, green onions, and cilantro. Pour the dressing over the top and toss until everything is evenly coated.
Taste the salad and adjust seasoning if needed, adding more lime juice or soy sauce per your preference.
Serve the chicken noodle salad immediately or chill it in the refrigerator for 15–20 minutes to enhance the flavors. Garnish with extra cilantro or a sprinkle of sesame seeds, if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.7 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
