Chilled Chicken Noodle Salad (Print)

Tender chicken and crisp vegetables tossed in a savory sesame dressing for a cool, fresh meal.

# Ingredients:

→ Noodles & Protein

01 - 9 oz thin egg noodles or rice noodles
02 - 2 cooked chicken breasts, shredded (10 oz)

→ Vegetables

03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 1 cucumber, deseeded and julienned
06 - 2 spring onions, sliced
07 - 2 tbsp fresh cilantro, chopped

→ Sesame Dressing

08 - 3 tbsp toasted sesame oil
09 - 2 tbsp soy sauce
10 - 2 tbsp rice vinegar
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp smooth peanut butter or tahini
13 - 1 tsp grated fresh ginger
14 - 1 garlic clove, minced
15 - 1 tsp chili flakes (optional)

→ Garnish

16 - 2 tbsp toasted sesame seeds
17 - Lime wedges (optional)

# Instructions:

01 - Cook noodles according to package directions. Drain and rinse under cold water; set aside.
02 - In a large bowl, mix shredded chicken, noodles, carrot, bell pepper, cucumber, spring onions, and cilantro.
03 - Whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes until smooth.
04 - Pour dressing over salad and toss thoroughly to coat evenly.
05 - Transfer to serving dish or individual bowls. Garnish with toasted sesame seeds and lime wedges if desired.
06 - Serve immediately or chill up to 2 hours before serving for enhanced flavors.

# Pro Tips:

01 -
  • It comes together faster than you'd think, leaving plenty of time to actually enjoy your afternoon instead of sweating over the stove.
  • The sesame dressing is savory, slightly sweet, and complex enough that people always ask what's in it.
  • Leftovers taste even better the next day as flavors deepen, turning it into an ideal make-ahead lunch.
02 -
  • Don't skip rinsing the noodles after cooking—this stops them from absorbing starch and becoming gluey.
  • If making ahead, wait to add the cucumber until just before serving, otherwise it weeps liquid and dilutes the dressing.
  • Taste the dressing before adding it; you might like a touch more sesame oil or a squeeze of lime depending on your palate.
03 -
  • Make the dressing a day ahead and let it sit in the fridge—the flavors marry and it tastes noticeably deeper.
  • Keep the noodles and vegetables separate from the dressing until just before serving if you're not eating immediately, then everything stays bright and textured instead of softening into sludge.
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