Lime and Chicken Noodle Salad
Elevate your salad game with this vibrant Lime and Chicken Noodle Salad—a refreshing fusion of zesty lime, tender chicken, and colorful vegetables tossed with fragrant rice noodles. This easy-to-make dish combines the brightness of fresh herbs like cilantro and mint with a tangy, homemade dressing of lime juice, soy sauce, and sesame oil, accented by hints of honey, garlic, and ginger. Perfect for a light lunch or as a main course, this salad boasts an irresistible balance of textures from crunchy julienned carrots and crisp cucumber ribbons to silky noodles. Topped with toasted sesame seeds for a nutty finish, it’s a healthy, gluten-free option ready in just 35 minutes. Serve it chilled or at room temperature for a dish that’s as flexible as it is flavorful.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 200 grams rice noodles
- 3 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 medium cucumber, sliced into thin ribbons
- 1 medium red bell pepper, thinly sliced
- 0.5 cup fresh cilantro, chopped
- 0.25 cup fresh mint leaves, chopped
- 1 tablespoon toasted sesame seeds
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually around 6-8 minutes. Drain and rinse with cold water, then set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and let rest for 5 minutes before slicing thinly.
In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, minced garlic, and grated ginger to make the dressing. Set aside.
In a large mixing bowl, combine the cooked rice noodles, carrot, cucumber, red bell pepper, cilantro, and mint.
Add the sliced chicken to the bowl, then pour the dressing over the salad. Toss everything gently to combine.
Sprinkle toasted sesame seeds on top before serving.
Serve the salad immediately for the freshest flavor, or chill for 20 minutes to allow the flavors to meld.
Nutrition Facts
Calories |
317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 591 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.
