Chicken Noodle Salad

Light, fresh, and full of bold flavors, Chicken Noodle Salad is a chilled Asian-style pasta salad that makes a perfect summer lunch or dinner. Juicy chicken, tender noodles, crisp veggies, and a tangy-sweet dressing come together in a dish that’s both satisfying and refreshing.

Origin Chicken Noodle Salad

This recipe is inspired by Southeast Asian noodle salads, which often combine herbs, vegetables, and protein in a bright, zesty dressing. It’s an easy way to transform simple cooked pasta and leftover chicken into something special.

What I Love About This Recipe

It’s make-ahead friendly and tastes even better after a few hours in the fridge. The fresh herbs, crunchy peanuts, and spicy kick make every bite interesting.

Also Read : Green Goddess Chicken and Cucumber Wraps

Chicken Noodle Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

440

kcal

Ingredients

• 3 garlic cloves, crushed

• ½ cup seasoned rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 cooked chicken breast, shredded

• 8 oz spaghetti or thin pasta, cooked and rinsed under cold water

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 4 green onions, sliced

• ⅓ cup each chopped fresh basil, mint, and cilantro

• ½ cup roasted salted peanuts, chopped

Directions

• In a bowl, whisk together all the dressing ingredients until smooth.
• Add the shredded chicken to the dressing, toss to coat, and refrigerate while you prep everything else.
• Cook pasta until al dente, drain, and rinse under cold water. Drain well.
• In a large bowl, combine the cold pasta, dressed chicken, carrots, bell pepper, and green onions. Toss until evenly mixed.
• Cover and chill at least 2 hours or overnight, stirring once or twice if you can.
• Before serving, fold in the peanuts and fresh herbs. Taste and adjust seasoning with extra fish sauce or lime juice if you like.
• Serve cold.v

Notes

• For more crunch, add shredded cabbage or chopped cucumber.
• If you prefer more heat, increase the Sriracha or sprinkle with chili flakes.
• This salad keeps well in the fridge for up to 2 days.