Chilled Chicken Noodle Salad (Printer-friendly)

Tender chicken and crisp veggies with sesame dressing create a refreshing, flavorful cold pasta dish.

# What You'll Need:

→ 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)

# Steps:

01 - Prepare the noodles according to the package directions, then drain and rinse under cold water. Set aside.
02 - In a large bowl, mix shredded chicken, noodles, julienned carrot, sliced bell pepper, cucumber, spring onions, and chopped cilantro.
03 - In a small bowl, whisk together toasted 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 thoroughly to coat evenly.
05 - Transfer to serving dishes, sprinkled with toasted sesame seeds and lime wedges if desired. Serve immediately or chill up to two hours before serving.

# Expert Advice:

01 -
  • It's ready in 35 minutes flat, making it perfect for weeknight dinners when you don't want to turn on the oven.
  • The sesame dressing is forgiving and tastes better the longer it sits, rewarding you if you make it ahead.
  • It's naturally light but satisfying enough for a complete meal, and it keeps beautifully in the fridge for two days.
02 -
  • Don't skip the ice bath for the noodles—warm noodles will wilt the vegetables and cause the dressing to break down unevenly.
  • Make the dressing while the noodles cook, but add it to the salad only when everything else is cold; warm noodles and cold dressing create a sad texture contrast.
  • If you're making this ahead, keep the dressing separate and dress the salad just before serving, or the noodles will absorb all the liquid and turn gummy.
03 -
  • Toast your own sesame seeds in a dry pan for 2-3 minutes if you have them raw—the difference in flavor and aroma is remarkable and worth the tiny bit of effort.
  • Whisk the dressing vigorously until it looks almost creamy; this emulsification is what makes it cling to the noodles instead of sliding to the bottom.
  • If you're making this the night before, keep the components separate and assemble fresh the next day—it takes 10 minutes and saves the texture.
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