Asian Chicken Noodle Salad | Chicken Noodle Salad Recipe | Summer Salad

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener.

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based protein alternative.

noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

Boil 8 ounces of spaghetti noodles in a pot of water, stirring occasionally.

Grate 1 cup of carrots using a Salad Shooter and set aside.

Slice 4 green onions thinly, cutting larger pieces in half for bite-sized pieces.

Thinly slice 1 red bell pepper into bite-sized pieces.

Chop 2 cups of rotisserie chicken into smaller pieces, using about 2 chicken breasts.

Drain the cooked spaghetti noodles and rinse them under cold water to stop the cooking process.

In a mixing bowl, combine 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, 1 tablespoon sriracha, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1/2 cup rice wine vinegar, 1 tablespoon grated ginger, and 3 cloves minced garlic. Whisk together until smooth.

Add the drained spaghetti noodles to the sauce and toss to coat.

Add the grated carrots, sliced green onions, sliced red bell pepper, and chopped chicken to the noodle mixture and mix well, preferably using gloves for easier cleanup.

Cover the salad and refrigerate for at least 2 hours or overnight to allow flavors to meld.

Before serving, chiffonade fresh basil and add it to the salad along with chopped cilantro and 1/2 cup of salted peanuts. Toss again to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens