Chicken Noodle Salad – doesn’t that sound like the perfect summer recipe? Imagine juicy chicken tossed with slippery rice noodles, a rainbow of fresh veggies and the most irresistible sweet-sour-spicy dressing. It hits all the flavour notes while being light, healthy and incredibly more-ish.
About the Recipe
You’ll love how easily this salad comes together with simple ingredients. The real star is the Vietnamese-inspired dressing – a perfect balance of tang from lime juice and fish sauce, sweetness from sugar, and a kick of heat from chili. Trust me, one bite and you’ll be hooked.
Why You’ll Love This Recipe
What’s not to love? This salad ticks all the boxes – it’s packed with protein, veggies and those addictive rice noodles. The dressing is insanely good and versatile enough to use on other salads too. Plus, it’s easy to tweak with your favorite add-ins like cashews or cabbage. The perfect meal-prep lunch or crisp, refreshing side.
Chicken Noodle Salad
Cooking Tips
For the juiciest chicken, don’t overcook it. A quick sear gives you tender, flavorful pieces. Use a non-stick pan with just a drizzle of oil. And don’t forget to let the chicken rest for 5 minutes before slicing so those tasty juices don’t run out.
Serving and Storing Suggestions
This salad serves 4 as a generous main. For kids or petite appetites, you could stretch it to 6 portions. It’s best enjoyed immediately but will keep in the fridge for 2-3 days. Just add the dressing when you’re ready to serve for maximum freshness. Total prep time is about 30 minutes.
Similar Recipes
- Vietnamese Chicken Salad
- Thai Beef Noodle Salad
- Sesame Noodle Salad
- Chinese Chicken Salad
Chicken Noodle Salad
Ingredients
- 2 Chicken Thighs (boneless, skinless)
- 100 gms Rice Noodles (cooked as per packet instructions)
- 1 Carrot (sliced)
- 1 Cucumber (sliced or chopped)
- Mix of Cabbage and Lettuce (chopped)
- Cashew Nuts (few, chopped)
- Oil as required
For the dressing:
- 1 clove Garlic (chopped)
- 1 Red Chilli (small, chopped)
- 3 tsp Fish Sauce
- 2 tsp Caster Sugar
- Juice of 1 Lime
Instructions
- Mix the garlic, chilli, fish sauce and 1 tsp sugar in a bowl.
- Add the chicken thighs to a bowl and pour half of the dressing over.
- Mix well and reserve the remaining dressing.
- Add 3 tsp lime juice and remaining sugar to the dressing, mix well and keep aside.
- Heat little oil in a pan.
- Add the chicken and stir-fry for 2 to 3 minutes on each side or until cooked through.
- Combine the noodles, vegetables and reserved dressing in a bowl.
- Remove the chicken and slice or chop into small pieces.
- Add this to the noodles and toss well to mix.
- Serve at once.
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Frequently Asked Questions
Can I use chicken breast instead of thighs?
Surely. Chicken breasts work great too. They may cook even faster than thighs, so keep a close eye to avoid drying them out. You can also use pre-cooked shredded chicken to make it super speedy.
What other veggies can I add?
So many options. Shredded red cabbage, bean sprouts, bell peppers, snap peas, radishes or slivered snow peas would all be fantastic crunchy additions.
Is there a vegetarian option for the fish sauce?
Yes, you can substitute soy sauce or vegan “fish” sauce made from seaweed and mushrooms. Start with 2 tablespoons and adjust to taste.
Can I make this salad ahead of time?
The components can surely be prepped ahead. Cook the chicken and noodles, chop the veggies, and mix the dressing. Then just toss everything together right before serving for maximum freshness.
What kind of rice noodles work best?
Look for thin rice vermicelli noodles or rice stick noodles. Avoid wide pad thai noodles as they’ll be too thick and chewy for this salad.
