Oodles of Noodles Chicken Salad
Dive into the refreshing and flavor-packed world of "Oodles of Noodles Chicken Salad," a vibrant fusion of tender shredded chicken, silky rice noodles, and crisp julienned vegetables, tied together with a zesty sesame-soy-lime dressing. This easy-to-make recipe is a perfect blend of textures and bold Asian-inspired flavors, featuring garlic, fresh ginger, and a touch of honey for balanced sweetness. Ready in just 35 minutes, it's a wonderfully light yet satisfying dish, ideal for a quick lunch, weeknight dinner, or even a potluck crowd-pleaser. Garnished with fragrant cilantro, crunchy green onions, and sesame seeds, this chilled salad is as stunning as it is delicious, making it a go-to recipe for anyone craving noodles with a fresh and healthy twist.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 200 grams dry thin rice noodles
- 1 medium red bell pepper
- 1 large carrot
- 1 medium cucumber
- 0.5 cup cilantro
- 2 stalks green onions
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 clove garlic
- 1 teaspoon fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
- 1 liter water
Instructions
Fill a medium pot with 1 liter of water and bring it to a boil. Add the chicken breasts and reduce to a simmer. Poach the chicken for 10-12 minutes or until fully cooked. Remove the chicken and let it cool before shredding it into bite-sized pieces.
In another pot, bring 1 liter of water to a boil. Add the rice noodles and cook according to the package instructions (typically 3-5 minutes). Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
Slice the red bell pepper, carrot, and cucumber into thin julienne strips. Chop the cilantro and thinly slice the green onions.
In a small bowl, prepare the dressing by combining soy sauce, sesame oil, lime juice, honey, grated garlic, and grated ginger. Whisk until well blended.
In a large mixing bowl, combine the shredded chicken, cooked noodles, julienned vegetables, chopped cilantro, and sliced green onions.
Pour the dressing over the salad and toss everything together until evenly coated.
Transfer the salad to a serving platter or bowls. Sprinkle sesame seeds on top as a garnish.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a cooler dish.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.6 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1864 mg | 40% | |
*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.
