Chilled Chicken Noodle Salad (Print)

Tender chicken, fresh vegetables, and a sesame dressing create a refreshing, light cold noodle dish.

# Components:

→ Noodles & Protein

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

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse under cold water, then set aside.
02 - In a large bowl, mix shredded chicken, cooked noodles, julienned carrot, sliced bell pepper, julienned cucumber, spring onions, and chopped cilantro.
03 - Whisk together sesame oil, soy sauce, rice vinegar, honey, peanut butter, grated ginger, minced garlic, and chili flakes until smooth.
04 - Pour the dressing over the combined ingredients and toss until evenly coated.
05 - Transfer to serving bowls or platters. Sprinkle with toasted sesame seeds and add lime wedges if desired.
06 - Serve immediately or refrigerate for up to 2 hours before serving for a chilled option.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, including cooking time, so you can have dinner ready before the afternoon heat really sets in.
  • The sesame dressing tastes like you've unlocked some secret restaurant trick, but it's just a handful of pantry staples whisked together.
  • It actually tastes better the next day as the noodles soak up more flavor, making it perfect for meal prep or lunch boxes.
02 -
  • Rinsing the noodles in cold water is absolutely essential—skip this and they'll clump into an unpleasant mass that no amount of dressing can fix.
  • Don't dress the salad more than 2 hours ahead or the vegetables will start releasing water and everything becomes soggy; the dressing can sit separately and you can toss them together just before serving.
  • Toasted sesame oil is crucial here and tastes completely different from regular sesame oil, so don't substitute without knowing you're changing the entire flavor profile.
03 -
  • Taste the dressing by itself on a noodle before you commit to the whole batch—this way you can adjust the salt, heat, or sweetness to your preference without ruining everything.
  • Toasting your own sesame seeds in a dry pan for just a few minutes transforms them from mild to nutty and incredible, and the kitchen smells amazing while you do it.
  • If you're making this for a crowd, keep the dressing separate and let people dress their own bowls—some prefer it heavily coated while others like to taste the individual vegetables.
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