Chilled Chicken Noodle Salad

The first time I made this salad was during a heatwave when turning on the oven felt like a punishment. I had leftover rotisserie chicken and a craving for something cold but substantial, not another leafy green salad that would leave me hungry an hour later.

I brought this to a potluck last summer and watched three people ask for the recipe before they even finished their first helping. The best part was seeing my friend who claims to hate salads go back for seconds.

Ingredients

• Thin egg noodles or rice noodles: Rice noodles keep it gluten free but egg noodles have that bouncy chew that holds dressing beautifully
• Shredded cooked chicken breasts: Rotisserie chicken works perfectly here or cook breasts specifically and shred while warm
• Julienned carrot: Use a julienne peeler or mandoline for those restaurant thin strands that catch the dressing
• Red bell pepper: Adds sweetness and crunch that balances the savory sesame notes
• Cucumber: English or Persian cucumbers work best fewer seeds and crisper texture
• Spring onions: Both white and green parts add mild onion flavor without overwhelming
• Fresh cilantro: If you hate cilantro basil or mint work as fresh alternatives
• Toasted sesame oil: This is the flavor backbone do not substitute with plain sesame oil
• Soy sauce: Use tamari if you need it gluten free
• Rice vinegar: Adds brightness that cuts through the sesame oil
• Honey or maple syrup: Just enough to round out the sharpness not enough to make it sweet
• Peanut butter or tahini: Peanut butter makes it creamier tahini keeps it lighter and more nutty
• Fresh ginger: Peel it with a spoon to get all the spicy bits without wasting any flesh
• Garlic: Mince it fine so no one bites into a raw chunk
• Chili flakes: Start with half a teaspoon if you are heat sensitive
• Toasted sesame seeds: Toast them in a dry pan for 2 minutes until fragrant they make a huge difference
• Lime wedges: A squeeze right before serving wakes up all the flavors

Instructions

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Cook the noodles perfectly:

Boil them according to package directions but rinse immediately under cold water to stop cooking and prevent sticking

Prep your vegetables while noodles cook:

Julienne the carrot slice the pepper and cucumber thinly and slice the spring onions on a slight angle

Combine everything in a large bowl:

Add the cooled noodles shredded chicken and all the prepped vegetables along with the chopped cilantro

Whisk the dressing together:

Mix sesame oil soy sauce rice vinegar honey peanut butter ginger garlic and chili flakes until completely smooth

Toss and coat:

Pour the dressing over the salad and toss thoroughly making sure every strand of noodle gets coated

Let it rest if you can:

Let it sit for 15 minutes before serving or refrigerate up to 2 hours so flavors can meld

Finish and serve:

Sprinkle with toasted sesame seeds and serve with lime wedges on the side

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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My teenage brother who normally survives on pizza and nuggets started requesting this for his school lunches after trying it once. Watching him pack a container of cold noodle salad instead of reaching for frozen food felt like a small victory.

Make It Your Own

This recipe is endlessly adaptable and I have tried countless variations based on what was in the fridge. shredded tofu works beautifully for a vegetarian version and edamame adds protein while keeping it light.

Best Noodles to Use

Rice noodles make it gluten free and stay tender in the fridge while egg noodles have more bite and chew. Soba noodles are another excellent choice especially if you want a nuttier flavor that pairs perfectly with sesame.

Serving Suggestions

This works as a light main dish on its own or paired with grilled vegetables and dumplings for a more substantial spread. It travels well for picnics and potlucks since it does not need reheating.

• Serve it in wide shallow bowls rather than deep ones so the toppings are visible
• Offer extra lime wedges and chili flakes on the side so people can adjust their portions
• Pair with cold green tea or a crisp Riesling to cut through the sesame richness

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Cold noodles should never taste like an afterthought and this recipe proves they can be just as compelling as anything hot out of the oven. Hope it becomes your go to for days when cooking feels like too much but eating well still matters.

Recipe FAQs

→ Can I use gluten-free noodles?

Yes, substituting rice noodles ensures a gluten-free version without compromising texture or flavor.

→ What can replace chicken for a vegetarian option?

Shredded tofu works well to maintain protein content and blend seamlessly with the salad components.

→ How should the noodles be prepared for best results?

Cook according to package directions, then rinse under cold water to stop cooking and prevent sticking.

→ Is the sesame dressing spicy?

The dressing includes optional chili flakes which add mild heat; omit them for a milder flavor.

→ Can this dish be made ahead of time?

Yes, chilling it for up to 2 hours enhances the flavors but serving immediately keeps noodles firm.

→ What beverage pairs well with this dish?

A chilled Riesling or cold green tea complements the savory and fresh notes nicely.