Description
A refreshing, healthy, and flavorful dish that combines tender chicken, fresh vegetables, chewy noodles, and a tangy dressing. This salad is perfect for light lunches, dinner, or meal prep, offering a balance of protein, fiber, and essential nutrients.
Ingredients
Scale
For the Salad:
- 200g rice noodles (or soba noodles for variation)
- 2 boneless, skinless chicken breasts
- 1 cup shredded carrots
- 1 cup thinly sliced cucumbers
- 1 cup shredded red cabbage
- 1 red bell pepper, julienned
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 2 tablespoons toasted sesame seeds
- 2 tablespoons crushed peanuts (optional)
For the Dressing:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon chili flakes (optional)
Instructions
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- Prepare the Chicken:
- Marinate chicken with soy sauce, sesame oil, ginger, and garlic for 15 minutes.
- Grill, pan-fry, or bake the chicken until fully cooked (internal temperature: 165°F/74°C). Let rest, then slice or shred.
- Cook the Noodles:
- Boil the noodles according to the package instructions.
- Rinse under cold water to stop cooking, then toss with a teaspoon of sesame oil to prevent sticking.
- Prepare the Vegetables:
- Julienne carrots, cucumbers, and bell peppers.
- Shred the red cabbage and wash the herbs. Pat dry.
- Make the Dressing:
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger, garlic, and chili flakes. Adjust seasoning to taste.
- Assemble the Salad:
- In a large bowl, combine noodles, chicken, and vegetables.
- Pour the dressing over the mixture and toss gently to coat evenly.
- Garnish and Serve:
- Sprinkle toasted sesame seeds and crushed peanuts on top.
- Serve immediately with lime wedges on the side.
Notes
- Make Ahead: Store components separately and mix just before serving.
- Substitutions:
- Swap chicken for tofu or shrimp for a vegetarian or seafood version.
- Replace rice noodles with spiralized zucchini for a low-carb option.
- Spice Level: Adjust chili flakes or add chili oil for extra heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12 g
- Saturated Fat: ~2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25 g
- Cholesterol: 45mg
Keywords: Asian Chicken Noodle Salad, Healthy Salad Recipe, Gluten-Free Salad, Refreshing Chicken Salad, Quick Dinner Salad.