Minty Asian Chicken Noodle Salad
Bright, fresh, and packed with bold flavors, this Minty Asian Chicken Noodle Salad is a light yet satisfying meal perfect for any occasion. Featuring tender, shredded chicken, delicate rice noodles, and a medley of colorful, crisp vegetables like carrots, cucumber, and red bell pepper, this dish is as vibrant as it is delicious. A fragrant dressing made from soy sauce, lime juice, sesame oil, honey, garlic, and ginger ties everything together, while freshly chopped mint and cilantro add an invigorating herbal note. Topped with crunchy roasted peanuts and a sprinkle of sesame seeds, this salad offers a delightful contrast of textures. Quick to prepare and wonderfully refreshing when served cold, this recipe is a must-try for fans of Asian-inspired dishes and wholesome, homemade meals.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 200 grams Rice noodles
- 20 grams Fresh mint leaves
- 20 grams Fresh cilantro leaves
- 2 large Carrots
- 1 medium English cucumber
- 1 medium Red bell pepper
- 50 grams Roasted peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1.5 tablespoons Sesame oil
- 1 tablespoon Honey
- 2 minced Garlic cloves
- 1 teaspoon Fresh ginger
- 2 teaspoons Sesame seeds
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a medium pot of water to a boil. Add the chicken breasts and poach for 12-15 minutes, or until fully cooked. Remove the chicken, allow to cool slightly, then shred into bite-sized pieces using two forks.
While the chicken cooks, prepare the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Using a vegetable peeler or knife, julienne the carrots, cucumber, and red bell pepper into thin strips and place them in a large mixing bowl.
Finely chop the mint and cilantro leaves and add them to the bowl of vegetables.
In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey, minced garlic, grated ginger, sesame seeds, salt, and black pepper to make the dressing.
Combine the shredded chicken, cooked rice noodles, and the prepared vegetables and herbs in the mixing bowl. Pour the dressing over the salad and toss until everything is well coated.
Sprinkle the roasted peanuts on top for added crunch, and garnish with extra mint and cilantro if desired.
Serve immediately or chill in the fridge for 15 minutes before serving for a more refreshing experience. Enjoy!
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 18.1 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 37.7 g | ||
| Protein | 137.6 g | 275% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2904 mg | 62% | |
*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.
