Use Your Noodle Chicken Salad
Delight your taste buds with this vibrant and refreshing "Use Your Noodle Chicken Salad," a perfect fusion of wholesome ingredients and bold Asian-inspired flavors. Featuring tender, pan-seared chicken breasts, crisp julienned vegetables, and a choice of rice or soba noodles, this dish is brought to life with a tangy, umami-rich soy-lime dressing made with sesame oil and honey. Fresh cilantro and a garnish of toasted sesame seeds add a fragrant, nutty finish. Ready in just 40 minutes, this easy yet elevated noodle salad is a versatile recipe that can be served warm or chilled, making it ideal for lunch, dinner, or meal prep. Packed with color, texture, and protein, this dish is a crowd-pleaser that's as satisfying as it is nutritious. Perfect for fans of quick meals, Asian-inspired cuisine, and noodle-based recipes!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces dry rice noodles or soba noodles
- 1 medium carrot, shredded
- 1 medium cucumber, julienned
- 1 medium red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 1 cup fresh cilantro, chopped
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon toasted sesame seeds
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let it rest for 5 minutes before slicing into thin strips.
Cook the noodles according to the package instructions. Drain and rinse under cold water to stop cooking. Set aside.
In a large mixing bowl, combine the shredded carrot, julienned cucumber, sliced red bell pepper, scallions, and chopped cilantro.
In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, lime juice, and 1 tablespoon of olive oil to make the dressing.
Add the cooked noodles and chicken strips to the vegetable mixture. Pour the dressing over the top and toss until everything is evenly coated.
Sprinkle toasted sesame seeds on top as a garnish.
Serve immediately or chill in the refrigerator for up to an hour for a colder dish.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1008 mg | 44% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 644 mg | 14% | |
*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.
