Best Chicken Noodle Salad Recipes

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SOBA NOODLE SALAD WITH CHICKEN AND SESAME



Soba Noodle Salad with Chicken and Sesame image

This tasty salad with Japanese buckwheat noodles is both quick and healthy; great for lunch or dinner. Most larger supermarkets have buckwheat soba noodles in the Asian food section.

Provided by donrmath

Categories     Salad     Pasta Salad     Chicken Pasta Salad Recipes

Time 27m

Yield 3

Number Of Ingredients 17

2 tablespoons rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
4 ounces buckwheat soba noodles
2 teaspoons vegetable oil
1 boneless skinless chicken breast, cut into thin bite-size strips
1 teaspoon chopped garlic
salt and ground black pepper to taste
1 rib celery, sliced
1 carrot, sliced
½ red bell pepper, chopped
¼ cup chopped fresh cilantro
2 tablespoons chopped green onion
1 tablespoon sesame seeds

Steps:

  • Whisk rice vinegar, 1 tablespoon vegetable oil, sesame oil, brown sugar, soy sauce, and ginger together in a large bowl until dressing is combined.
  • Bring water to a boil in a large pot. Add soba noodles, stir, and return water to a boil. Boil noodles until tender, 4 to 5 minutes. Drain noodles in a colander under cold running water until cool, about 1 minute.
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat. Cook chicken breast pieces until no longer pink in the center and the juices run clear, 2 to 4 minutes. Add garlic, salt, and pepper; stir until fragrant, about 1 minute more.
  • Toss soba noodles, chicken, celery, carrot, red pepper, cilantro, green onion, and sesame seeds together with dressing in large bowl.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 38.3 g, Cholesterol 23.1 mg, Fat 15.2 g, Fiber 1.9 g, Protein 15.5 g, SaturatedFat 2.4 g, Sodium 704.2 mg, Sugar 6.7 g

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD



Spicy Asian Dressing for Thai Chicken and Noodle Salad image

This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes

Steps:

  • In a medium bowl, mix together all ingredients.

COLD RICE NOODLE SALAD WITH CHICKEN, HERBS, AND CUCUMBERS



Cold Rice Noodle Salad With Chicken, Herbs, and Cucumbers image

This sweet and spicy Vietnamese-inspired pasta salad features chicken-use leftovers or grab a rotisserie chicken at the store.

Provided by Julia Turshen

Categories     Salad     Chicken     Kid-Friendly     Dinner     Lunch     Basil     Cucumber     Hot Pepper     Healthy     Noodle     Dairy Free     Peanut Free     Tree Nut Free     Small Plates

Yield 6 servings

Number Of Ingredients 11

1 pound wide rice noodles
8 cups shredded cooked chicken
4 small cucumbers, thinly sliced (about 3 cups)
1/3 cup fresh basil leaves, torn
1/3 cup fresh cilantro leaves, torn
1/3 cup fresh mint leaves, torn
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup fresh lime juice
1/4 cup honey
1/4 cup soy sauce
Hot chili paste (such as sambal oelek)

Steps:

  • Cook noodles according to package directions. Drain, transfer to a large bowl of ice water, drain again, then pat dry. Transfer noodles to another large bowl and add chicken, cucumbers, basil, cilantro, and mint.
  • Whisk fish sauce, lime juice, honey, and soy sauce in a medium bowl. Season with hot chili paste. Add fish sauce mixture to noodle salad and stir to combine. Serve immediately.
  • Do Ahead
  • Noodle salad can be chilled for up to 1 day. Stir before serving and serve cold.

THAI CHICKEN AND GLASS NOODLE SALAD WITH SPICY DRESSING



Thai Chicken and Glass Noodle Salad with Spicy Dressing image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 42

1 cup soy sauce
1/2 cup mirin*
1/4 cup brown sugar
3 tablespoons minced ginger
3 cloves garlic, minced
1 tablespoon sambal*
Poached Chicken Breasts, recipe follows
10 1/2 ounces glass noodles*
4 cups boiling hot water
1/2 cup Basic Sauce, recipe follows
1/2 jicama*, julienne
1 carrot, julienne
1/2 green papaya*, julienne
1 mango, cubed
1 English cucumber, seeded and cubed
1/4 cup fresh cilantro leaves
2 tablespoons fresh Thai basil* leaves, chiffonade
1/2 cup Spicy Dressing, recipe follows
1 cup bean sprouts
1/4 cup fresh mint leaves, chiffonade
1/4 cup peanuts
1 medium onion, chopped
2 cloves garlic, crushed
1 bay leaf
1 tablespoon kosher salt
Cold water
3 chicken breasts, boneless, skinless (about 18 ounces)
1 cup sugar
2 cups water
1 teaspoon sambal*
1 teaspoon garlic, minced
1/2 red pepper, chopped
3 tablespoons fish sauce
1 tablespoon kosher salt
1 tablespoon lemon juice
1/2 cup Basic Sauce(recipe follows)
1/4 cup lime juice
1 tablespoon fish sauce*
1 tablespoon oyster sauce*
1 teaspoon chili flakes
1 clove garlic, minced
1/4 cup vegetable oil

Steps:

  • To make marinade: Combine the soy sauce, mirin, brown sugar, ginger, garlic and sambal in a bowl and stir until the sugar has dissolved. Remove the chicken meat from the bone and cut or tear into bite size pieces. Toss the chicken meat with the marinade and refrigerate until needed. To make the salad: Soak the glass noodles in the hot water for 5 minutes, stirring gently to separate and loosen the noodles. Strain the softened noodles and toss with the Basic Sauce. Using a pair of scissors, snip the noodles into shorter lengths. Remove the chicken from the marinade and toss with the glass noodles. Toss the jicama, carrot, green papaya, mango, cucumber, cilantro, and basil with some of the Spicy Dressing. Mix the dressed vegetables with the noodles. Mound onto a plate and sprinkle with bean sprouts, mint, and peanuts. Drizzle with some more of the Spicy Dressing.
  • In a large pot combine the onion, garlic, bay leaf, salt, and water. (Use just enough water to be able to completely cover the chicken once they have been added to the pot). Bring to a boil over high heat. Add the chicken breasts and reduce the heat to medium. Simmer for about 15 to 20 minutes. Remove chicken from water and cool completely.
  • Combine the sugar and water in a medium-sized pot and boil for 5 minutes to make a simple syrup. In a blender puree the sambal, garlic, red pepper, fish sauce, salt, and lemon juice. Add the puree to the pot with the simple syrup. Simmer for 25 minutes until the sauce has thickened to the consistency of corn syrup. Store Basic Sauce in a tightly sealed container in the refrigerator for up to 1 month. . Yield: 2 cups
  • In a blender combine the basic sauce, lime juice, fish sauce, oyster sauce, chili flakes, and garlic. While the blender is running add the vegetable oil in a slow steady stream. Once all the oil has been added continue to blend for 1 minute, until the dressing has emulsified. Store in a tightly sealed container, in the refrigerator for up to 2 weeks. Yield: 1 cup

THAI CHICKEN AND NOODLE SALAD



Thai Chicken and Noodle Salad image

This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 50m

Number Of Ingredients 9

1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing for Thai Chicken and Noodle Salad
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)

Steps:

  • Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
  • In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
  • Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g

CHICKEN NOODLE SALAD



Chicken Noodle Salad image

Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.

Provided by Chef John

Categories     Salad     100+ Pasta Salad Recipes     Spaghetti Pasta Salad Recipes

Time 2h35m

Yield 4

Number Of Ingredients 17

3 cloves garlic, crushed
½ cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon Sriracha chile sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 cooked chicken breast
1 (8 ounce) package spaghetti
1 cup grated carrots
1 red bell pepper, thinly sliced
4 green onions, thinly sliced
½ cup chopped roasted, salted peanuts
⅓ cup chopped fresh basil
⅓ cup chopped fresh mint
⅓ cup chopped cilantro

Steps:

  • Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
  • Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
  • Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
  • Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.

Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g

CABBAGE CHICKEN WITH RAMEN NOODLE SALAD RECIPE - (4.4/5)



Cabbage Chicken with Ramen Noodle Salad Recipe - (4.4/5) image

Provided by á-2908

Number Of Ingredients 14

SALAD:
2 halves grilled chicken breasts, shredded
1/2 head cabbage
1 medium carrot, grated
2 green onions
1 package Ramen noodles, vegetable or chicken flavored
2 tablespoon sesame seeds, roasted
2 tablespoon slivered almonds, roasted
DRESSING:
1/4 cup rice vinegar
1/3 cup vegetable or canola oil
2 tablespoon sugar
1 flavor packet from the ramen noodles
Salt and black pepper to taste

Steps:

  • Combine dressing ingredients; mix well and chill. Combine cabbage, chicken, green onions and carrots. Crumble dry ramen noodles; Sprinkle ramen noodles, almonds and sesame seeds over cabbage mixture. Pour dressing over salad and toss to coat. Let it marinate for 20 minutes before serving.

SPICY ASIAN NOODLE AND CHICKEN SALAD



Spicy Asian Noodle and Chicken Salad image

Provided by Pam Norby

Categories     Salad     Food Processor     Chicken     Ginger     Pasta     Vegetable     Quick & Easy     Lunch     Buffet     Peanut     Cilantro     Soy Sauce     Bon Appétit     Wisconsin     Tree Nut Free

Yield Makes 4 main-course or 8 side-dish servings

Number Of Ingredients 13

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

Steps:

  • Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.

CHILLED PEANUT CHICKEN NOODLE SALAD



Chilled Peanut Chicken Noodle Salad image

Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/2 cup smooth peanut butter
1 large boneless, skinless chicken breast (about 12 ounces), sliced crosswise 1/4 inch thick
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons Sriracha, or more as needed
4 scallions, thinly sliced (white and green parts)
6 ounces thin rice noodles (vermicelli)
1 romaine heart, thinly sliced (about 3 cups)
2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
1 red bell pepper, thinly sliced
1 cup loosely packed roughly chopped fresh cilantro (from about 1 medium bunch)
Lime wedges, for serving

Steps:

  • START THE WATER: Bring a large pot of salted water to a boil.
  • POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
  • COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
  • TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.

GARLICKY INSTANT RAMEN NOODLE SALAD WITH GRILLED CHICKEN THIGHS



Garlicky Instant Ramen Noodle Salad With Grilled Chicken Thighs image

The perfect summer picnic dish. Once the chicken is grilled and sliced, the noodle salad comes together in less than a minute.

Provided by Leela Punyaratabandhu

Categories     Chicken     Garlic     Cilantro     Soy Sauce     Pepper     Chile Pepper     Vinegar     Noodle     Green Onion/Scallion     Lettuce     Peanut     Lunch     Dinner     Summer     Grill/Barbecue     Salad     Backyard BBQ     Dairy Free     Picnic

Yield 4 Servings

Number Of Ingredients 27

Chicken
2½ lb. skinless, boneless chicken thighs
4 large garlic cloves
3 Tbsp. finely chopped cilantro roots or stems
3 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. light brown sugar
2 tsp. fish sauce
2 tsp. freshly ground white or black pepper
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Dressing
2 large red chiles (such as Fresno), thinly sliced
¼ cup apple cider vinegar or distilled white vinegar
2 Tbsp. light brown sugar
2 tsp. fish sauce
Garlic
5 large garlic cloves, finely chopped
¼ cup vegetable oil
Noodles and assembly
5 (3-oz.) packages instant ramen (such as Maruchan), seasoning packets discarded
Vegetable oil (for grill)
Fish sauce and apple cider vinegar (for seasoning)
3 scallions, thinly sliced
4 cups thinly sliced romaine lettuce
½ cup coarsely chopped cilantro
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ cup chopped unsalted roasted peanuts

Steps:

  • Chicken
  • Place chicken in a medium bowl. Process garlic, cilantro roots, oyster sauce, soy sauce, brown sugar, fish sauce, pepper, and salt in a small food processor until smooth. Using a rubber spatula, scrape marinade into bowl with chicken and mix well. Cover and chill at least 4 hours and up to 12 hours.
  • Dressing
  • Place chiles, vinegar, brown sugar, and fish sauce in a small glass jar; cover and shake to combine. Do ahead: Dressing can be made 1 day ahead. Store at room temperature.
  • Garlic
  • Cook garlic and oil in a small skillet over medium-low heat, stirring often, until garlic begins to turn light brown around the edges, about 2 minutes. Continue to cook, stirring constantly, until garlic is medium brown and crisp, about 1 minute more. Immediately strain oil through a fine-mesh sieve into a small heatproof bowl. Let cool. Do ahead: Garlic can be cooked 1 day ahead. Transfer garlic oil and crispy garlic to separate airtight containers and store at room temperature.
  • Noodles and Assembly
  • Cook noodles in a large pot of boiling water according to package directions. Drain and return noodles to pot. Pour in lukewarm water to cover and stir with a wooden spoon or rubber spatula to release as much starch from noodles as possible. Drain and repeat until water is clear. Drain well, shaking off excess moisture. Transfer noodles to a large bowl, pour in garlic oil, and toss to coat.
  • Prepare a grill for high heat; lightly oil grate. Grill chicken until lightly charred on both sides and an instant read-thermometer inserted into the thickest part registers 165°, 8-10 minutes. Let rest 5 minutes before slicing against the grain.
  • Add dressing to noodles and toss well to coat. Taste and add more fish sauce and/or vinegar if needed; noodles should be salty and sour with sweetness trailing behind. Add scallions, lettuce, cilantro, salt, half of peanuts, and half of crispy garlic and toss to combine.
  • Transfer noodles to a platter and arrange chicken on top. Sprinkle crispy garlic and remaining peanuts over. Do ahead: Noodles can be cooked and dressed with oil 6 hours ahead. Store tightly covered at room temperature.

COLD SOBA-NOODLE SALAD WITH CHICKEN, PEPPERS, AND CUCUMBER



Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber image

Can't stand the heat? Let someone else roast the chicken, then combine it with quick-cooking noodles, raw veggies, and a stir-together sauce in this Cold Soba-Noodle Salad with Chicken, Peppers, and Cucumber dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
8 ounces soba (Japanese buckwheat noodles)
2 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons rice vinegar
2 bell peppers (ribs and seeds removed), thinly sliced
1 cup torn fresh basil leaves
1 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced
1 rotisserie chicken, skin and bones removed, meat shredded (about 4 cups)

Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain, and rinse with cold water. Set aside.
  • In a large bowl, whisk together oils, lime juice, and vinegar; season dressing with salt and pepper to taste.
  • Add bell peppers, basil, cucumber, chicken, and noodles to bowl; toss with dressing. Serve noodle salad with lime wedges.

Nutrition Facts : Calories 554 g, Fat 18 g, Fiber 2 g, Protein 50 g

VIETNAMESE NOODLE SALAD WITH LEMONGRASS CHICKEN



Vietnamese Noodle Salad with Lemongrass Chicken image

Full of fresh and bold Vietnamese flavors.

Provided by kimmi

Categories     Salad     Pasta Salad     Chicken Pasta Salad Recipes

Time 4h15m

Yield 4

Number Of Ingredients 21

4 small skinless, boneless chicken breast halves
3 red chile peppers, stemmed
3 cloves garlic
2 stalks lemongrass, white parts only, finely sliced
4 tablespoons olive oil
2 tablespoons fish sauce
2 teaspoons sesame oil
2 teaspoons white sugar
1 teaspoon flaked sea salt
2 tablespoons white sugar
1 medium lemon, juiced
4 tablespoons water, or more as needed
2 tablespoons fish sauce
1 clove garlic, finely chopped
1 red chile pepper, finely chopped
1 (8 ounce) package vermicelli rice noodles
½ cup baby lettuce, or to taste
½ cup julienned cucumber, or to taste
½ cup finely shredded carrot, or to taste
1 tablespoon finely chopped fresh cilantro, or to taste
1 tablespoon finely chopped fresh mint, or to taste

Steps:

  • Place chicken into a large zip-top freezer bag.
  • Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  • Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  • Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  • Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  • Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  • Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 66.8 g, Cholesterol 48.2 mg, Fat 18.6 g, Fiber 3.2 g, Protein 21.9 g, SaturatedFat 2.9 g, Sodium 1691.2 mg, Sugar 11.7 g

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO



Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

Steps:

  • In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
  • Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

THAI CHICKEN AND SHRIMP NOODLE SALAD



Thai Chicken and Shrimp Noodle Salad image

Lots of fresh herbs and plenty of lime juice make this summery noodle salad super refreshing.

Provided by Jill Dupleix

Categories     Chicken     Citrus     Fish     Herb     Nut     Onion     Pasta     Pepper     Tomato     Vegetable     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 20

2 tablespoons fresh lime juice
2 tablespoons fish sauce* (such as nam pla or nuoc nam)
2 tablespoons Asian sweet chili sauce*
1 tablespoon vegetable oil
1 tablespoon sugar
9 ounces (250 grams) bean thread noodles**
12 cherry tomatoes, halved
12 cooked peeled deveined medium shrimp
1 1/2 cups shredded cooked chicken
1 1/2 cups bean sprouts (about 3 1/2 ounces), rinsed
1/2 English hothouse cucumber, very thinly sliced (about 1 cup)
1/2 cup lightly packed fresh mint leaves
1/2 cup lightly packed fresh basil leaves, torn if large
1/2 cup lightly packed fresh cilantro leaves
1/3 cup thinly sliced shallots
1 red jalapeño chile with seeds, sliced into thin rings
2 tablespoons chopped toasted peanuts
1 lime, cut into 6 wedges
*Available in the Asian foods section of most supermarkets and at Asian markets.
**Clear dried noodles (also known as cellophane or transparent noodles); available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

  • Whisk first 5 ingredients in large bowl to blend. DO AHEAD Dressing can be prepared 2 hours ahead. Let stand at room temperature.
  • Place noodles in another large bowl. Cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse under cold water to cool; drain well. Insert scissors into noodles; cut several times. Transfer to bowl with dressing.
  • Add tomatoes and all remaining ingredients, except peanuts and lime wedges, to noodles; toss to coat.
  • Divide among 6 plates. Sprinkle with peanuts; garnish with lime wedges.

ASIAN CHICKEN NOODLE SALAD



Asian Chicken Noodle Salad image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 17

One 16-ounce package rice noodles
1/3 cup minced fresh cilantro
1/3 cup minced fresh mint
3 tablespoons chopped salted peanuts
4 scallions, thinly sliced
2 breasts rotisserie chicken, cut into cubes
2 medium carrots, cut into ribbons
1/2 English cucumber, diced
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons fish sauce
3 tablespoons honey
3 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 cloves garlic, grated
1 jalapeno, minced

Steps:

  • For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
  • Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
  • For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
  • Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.

WARM THAI CHICKEN & NOODLE SALAD



Warm Thai chicken & noodle salad image

A low fat, oriental-inspired salad - ideal for when you're in a real rush

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 13

2 large skinless chicken breasts
175g dried medium egg noodles
2 good handfuls of greens, such as Chinese leaf , finely shredded
2 carrots , cut into thin strips
8 spring onions , finely sliced
1 red pepper , seeded and finely sliced
a handful of fresh coriander leaves
1 red chilli , seeded and finely chopped
2 garlic cloves , finely chopped
1 tbsp root ginger , finely chopped
2 tbsp soy sauce
juice of 1 lime
2 tbsp olive oil

Steps:

  • Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
  • Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
  • Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
  • Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium

NOODLE SALAD WITH CHICKEN AND CHILE-SCALLION OIL



Noodle Salad With Chicken and Chile-Scallion Oil image

This spicy, crunchy, and refreshing noodle salad will make any weeknight better, and is a great way to use up leftover roast chicken.

Provided by Bon Appétit Test Kitchen

Categories     Salad     Chicken     Quick & Easy     Lunch     Noodle     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

Chile-Scallion Oil:
2 scallions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil
Noodles and assembly:
6 ounces Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions, thinly sliced
1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Steps:

  • For chile-scallion oil:
  • Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.
  • DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.
  • For noodles and assembly:
  • Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.
  • Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.
  • DO AHEAD: Noodles can be cooked the night before. Toss with 1 teaspoon oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD



Crunchy Asian Lettuce and Noodle Chicken Salad image

You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 head iceberg lettuce, chopped
4 -5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tablespoons toasted sesame seeds
1/4 cup brown sugar
1 tablespoon soy sauce
1 -2 teaspoon sesame oil
6 tablespoons rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder

Steps:

  • For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
  • In a large serving bowl combine the lettuce with chopped chicken and green onions.
  • Chill until ready to serve.
  • Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
  • Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
  • Serve immediately.

THAI CHICKEN NOODLE SALAD (GLUTEN FREE)



Thai Chicken Noodle Salad (Gluten Free) image

The recipe comes from Living Without. It is loaded with tons of wonderful fresh vegetables. If you can boil water you can make this wonderful salad. When cooking gluten free, please read labels carefully. Costco has gluten free rotisserie chicken.

Provided by PaulaG

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb gluten-free Thai rice noodles
2 tablespoons rice vinegar
2 tablespoons gluten-free soy sauce
1/2 tablespoon fish sauce (optional)
1 tablespoon sesame oil
1 tablespoon honey or 1 tablespoon brown sugar
1 teaspoon hot sauce (Sirracha) or 1/4 teaspoon red chili pepper flakes
1 garlic clove, finely minced
2 teaspoons finely minced fresh ginger
4 cups shredded gluten-free rotisserie-cooked chicken
2 medium carrots, sliced into thin matchsticks
1 red bell pepper, thinly sliced
1 English cucumber, halved length wise and thinly sliced crosswise
2 cups bean sprouts
2 green onions, white and green parts, thinly sliced (scallions)
1/3 cup cilantro or 1/3 cup Thai basil, roughly chopped, for garnish
2 tablespoons sesame seeds, for garnish
1 lime, sliced into wedges, for garnish

Steps:

  • Place noodles in a large heat-proof bowl. Bring 5 cups of water to a boil and pour water over the noodles. Make sure noodles are fully submerged. Let stand, stirring occasionally, until noodles become tender, 20 to 25 minutes. Drain well and place noodles back in the bowl.
  • While noodles are standing, stir together rice vinegar, soy sauce, fish sauce (if using), sesame oil, honey or sugar, hot sauce, garlic and ginger in a small bowl. After noodles have been drained, add this dressing to noodles and toss to coat.
  • Add chicken, carrots, red pepper, cucumber, bean sprouts and green onions to noodles, tossing to combine.
  • Divide noodles among serving plates and garnish with cilantro or basil and sesame seeds. Serve with lime wedges on the side.

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