Chicken Sesame Noodle Salad
A refreshing cold noodle salad with shredded chicken, crisp vegetables, and a savory-sweet sesame dressing. Perfect for meal prep or a light dinner.
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
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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.
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2
Cook 8 oz rice noodles (or soba noodles) according to package instructions. Drain and rinse under cold water to stop the cooking process.
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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.
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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.
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5
Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
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6
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
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7
Before serving, toss again and garnish with remaining sliced green onions, 1/4 cup chopped fresh cilantro, and 2 tbsp toasted sesame seeds.