Crispy Asian Sesame Noodle Salad with Grilled Chicken

Experience a burst of flavor with this Crispy Asian Sesame Noodle Salad topped with succulent grilled chicken. The combination of crisp veggies and tender noodles makes this dish a delightful meal or side. The rich sesame dressing enhances every bite, bringing together the fresh ingredients with a satisfying umami kick.

Perfect for summer gatherings or a quick weeknight dinner, this salad is refreshing and hearty. The grilled chicken adds protein, while the colorful vegetables provide texture and nutrition. Enjoying this dish is not just about taste; it’s about the vibrant presentation on your table too!

Crispy Asian Sesame Noodle Salad with Grilled Chicken

Serves: 4 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 350 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 8 oz rice noodles
• 2 grilled chicken breasts, sliced
• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 1 cucumber, julienned
• 2 green onions, sliced
• 1/4 cup sesame seeds

FOR THE DRESSING

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic to create the dressing.
3. In a large mixing bowl, combine the cooked noodles, shredded carrots, bell pepper, cucumber, and green onions.
4. Pour the dressing over the noodle mixture and toss until everything is well coated.
5. Transfer the salad to a serving platter and top with sliced grilled chicken and a sprinkle of sesame seeds.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Notes

Note: This salad can be served cold or at room temperature, making it a versatile option for picnics and potlucks.

For a vegetarian option, substitute grilled chicken with marinated tofu or edamame. If you’re looking to make it gluten-free, use rice noodles and ensure your soy sauce is gluten-free.

To store leftovers, keep the salad and dressing separate until ready to serve to maintain the crispness of the vegetables. This salad also makes a great meal prep option, as it holds up well in the fridge for a couple of days.