Looking for a dish that’s light, flavorful, and easy to throw together? This Chicken Noodle Salad might just become your go-to recipe. Whether you’re prepping lunch for the week, hosting a potluck, or craving something fresh and satisfying, this salad is packed with protein, veggies, and zesty flavor. Plus, it’s customizable, quick to make, and perfect for any season!
Table of Contents
🛒 Ingredients You’ll Need for Chicken Noodle Salad
Here’s everything you need to create your delicious and refreshing salad:
| Ingredient | Quantity |
|---|---|
| Cooked chicken breast | 2 cups, shredded or cubed |
| Egg noodles or rice noodles | 8 oz, cooked and cooled |
| Red bell pepper | 1, thinly sliced |
| Carrot | 1 large, julienned |
| Cucumber | 1/2, thinly sliced |
| Green onions | 2, chopped |
| Cilantro | 1/4 cup, chopped |
| Toasted sesame seeds | 1 tablespoon |
| Olive oil | 3 tablespoons |
| Rice vinegar | 2 tablespoons |
| Soy sauce (low sodium) | 1 tablespoon |
| Honey | 1 teaspoon |
| Garlic | 1 clove, minced |
| Ginger | 1/2 teaspoon, grated |
| Salt & black pepper | To taste |
👩🍳 How to Make Chicken Noodle Salad
Creating this salad is as easy as tossing everything together—literally!
1. Cook the Noodles
Boil your noodles according to the package directions. Once done, rinse them under cold water and drain well to keep them from sticking.
2. Make the Dressing
In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, garlic, and ginger. Add salt and pepper to taste.
3. Toss the Salad
In a large bowl, combine the cooked chicken, noodles, and all the vegetables. Pour the dressing over everything and toss until evenly coated.
4. Chill and Serve
Refrigerate for at least 30 minutes to let the flavors develop. Just before serving, top with toasted sesame seeds and extra cilantro if you like.
🍽️ Why You’ll Love This Chicken Noodle Salad
- ✅ Light but filling
- ✅ Great for meal prep
- ✅ Packs in veggies and lean protein
- ✅ Customizable with your favorite add-ins
- ✅ Can be served cold or at room temp
🧊 Storage Tips
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles will absorb more dressing over time, so you may want to refresh it with a splash of olive oil before serving.
- Avoid Freezing: Because of the fresh vegetables and noodles, this salad isn’t ideal for freezing.
🍴 Creative Serving Ideas
- Wrap It Up: Spoon the salad into large lettuce leaves or wraps for a handheld lunch option.
- Top With Crunch: Add crushed peanuts, crispy wontons, or baked chickpeas for added texture.
- Make It Spicy: Drizzle with chili oil or add a few dashes of sriracha for heat.
❓ FAQ: Chicken Noodle Salad
u003cstrongu003eCan I use rotisserie chicken for this recipe?u003c/strongu003e
Yes! It’s a great shortcut. Just remove the skin and shred the meat for convenience.
u003cstrongu003eWhat kind of noodles work best?u003c/strongu003e
Egg noodles, rice noodles, soba noodles, or even spaghetti all work well. Use what you have!
u003cstrongu003eCan I make this salad ahead of time?u003c/strongu003e
Definitely. In fact, it tastes better after chilling for a bit. Just be sure to toss again before serving.
u003cstrongu003eIs this salad served hot or cold?u003c/strongu003e
It’s typically served cold or at room temperature, making it perfect for warm days or on-the-go meals.
✅ Conclusion
This Chicken Noodle Salad is the perfect balance of flavor, texture, and nutrition. It’s fast to prepare, endlessly adaptable, and ideal for both weekday meals and weekend gatherings. With tender chicken, crunchy vegetables, and a zesty dressing, it’ll become a staple in your recipe rotation.
👉 Want more easy, refreshing dishes like this? Check out jennarecipes.com for all the inspiration you need!
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Chicken Noodle Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Protein-rich
Description
A light, flavorful salad packed with protein, veggies, and zesty flavor, perfect for meal prep or gatherings.
Ingredients
- 2 cups cooked chicken breast, shredded or cubed
- 8 oz egg noodles or rice noodles, cooked and cooled
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1/2 cucumber, thinly sliced
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon toasted sesame seeds
- 3 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon ginger, grated
- Salt & black pepper, to taste
Instructions
- Cook the noodles according to the package directions. Rinse under cold water and drain well.
- In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, garlic, and ginger. Add salt and pepper to taste.
- In a large bowl, combine the cooked chicken, noodles, and all the vegetables. Pour the dressing over everything and toss until evenly coated.
- Refrigerate for at least 30 minutes to let the flavors develop. Before serving, top with toasted sesame seeds and extra cilantro if desired.
Notes
This salad is great for meal prep and can be served cold or at room temperature. For added crunch, mix in crushed peanuts or crispy wontons.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg