Chicken Sesame Noodle Salad

Name: Chicken Sesame Noodle Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 boneless, skinless chicken breasts, cooked, shredded; 8 oz rice noodles (or soba noodles), cooked; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 2 carrots, julienned; 4 green onions, sliced; 1/4 cup fresh cilantro, chopped; 2 tbsp toasted sesame oil; 1/4 cup low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp honey; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1/2 tsp red pepper flakes; 2 tbsp toasted sesame seeds

A refreshing cold noodle salad with shredded chicken, crisp vegetables, and a savory-sweet sesame dressing. Perfect for meal prep or a light dinner.

30 minMediumServes 4420 cal/serving

ChineseSaladStovetopStandardHigh ProteinHigh FiberDairy-FreePork-FreeCorn-Free

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Ingredients

2 boneless, skinless chicken breasts, cooked, shredded
8 oz rice noodles (or soba noodles), cooked
1 red bell pepper, thinly sliced
1 cucumber, julienned
2 carrots, julienned
4 green onions, sliced
1/4 cup fresh cilantro, chopped
2 tbsp toasted sesame oil
1/4 cup low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp honey
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1/2 tsp red pepper flakes
2 tbsp toasted sesame seeds

Instructions

1

Cook 2 boneless, skinless chicken breasts by poaching in simmering water until internal temperature reaches 165°F, about 10-12 minutes. Let cool, then shred using two forks.
2

Cook 8 oz rice noodles (or soba noodles) according to package instructions. Drain and rinse under cold water to stop the cooking process.
3

In a large bowl, combine cooled cooked rice noodles (or soba noodles), cooked, shredded boneless, skinless chicken breasts, 1 thinly sliced red bell pepper, 1 julienned cucumber, 2 julienned carrots, and half of the 4 sliced green onions.
4

In a small bowl, whisk together 2 tbsp toasted sesame oil, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp grated fresh ginger, and 1/2 tsp red pepper flakes to make the dressing.
5

Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
6

Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7

Before serving, toss again and garnish with remaining sliced green onions, 1/4 cup chopped fresh cilantro, and 2 tbsp toasted sesame seeds.

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Questions

What internal temperature should Chicken Sesame Noodle Salad reach?

For Chicken Sesame Noodle Salad, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

What can I use instead of rice vinegar in Chicken Sesame Noodle Salad?

The entry for Chicken Sesame Noodle Salad calls for 2 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use chicken thighs instead of chicken breasts in Chicken Sesame Noodle Salad?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Sesame Noodle Salad uses 2 boneless, skinless chicken breasts, cooked, shredded.

Is Chicken Sesame Noodle Salad spicy?

Moderately. The heat in Chicken Sesame Noodle Salad comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Chicken Sesame Noodle Salad gluten-free?

Yes. The gluten in Chicken Sesame Noodle Salad is 1/4 cup low-sodium soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How many calories are in Chicken Sesame Noodle Salad?

One serving (the recipe makes 4) is about 420 calories, with 20 g protein, 92 g carbohydrate and 14 g fat, plus 10 g fiber and 999 mg sodium. The figures are estimates computed from the ingredient list.

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