Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Noodle Salad with Sesame Soy Dressing Recipe

Chicken Noodle Salad with Sesame Soy Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 15 mins
  • Yield: 1 1x

Ingredients

Units Scale

Salad Ingredients

  • 100 g vermicelli rice noodles, cooked as per packet instructions
  • 1/2 cup red cabbage, shredded
  • 1/2 cup green cabbage, shredded
  • 1/2 cup carrot, julienned (see note 1)
  • 1/2 cup bean sprouts
  • 1/2 cup poached chicken, shredded
  • 1/4 cup coriander/cilantro, leaves picked
  • 1/4 cup mint, leaves picked
  • 1 tbsp fried shallots (optional)
  • 1 tsp sesame seeds (optional)

Dressing

  • 2 tbsp sweet chilli sauce (or honey)
  • 1 tbsp tamari (or all-purpose soy sauce)
  • 1 tbsp sesame oil
  • 1 tbsp lime juice (or rice wine vinegar)

Instructions

  1. Arrange rice noodles, red cabbage, green cabbage, carrot, bean sprouts, chicken, coriander and mint in a bowl.
  2. In a separate bowl, combine the dressing ingredients.
  3. Drizzle over the salad. Top with fried shallots and sesame seeds (if using).

Notes

Note 1 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.

MAKE AHEAD

This salad is perfect for on-the-go lunches. Make it ahead and store the dressing separately to drizzle on top when you are ready to serve. Refrigerate for up to 3 days.

LEFTOVERS

Once dressed, refrigerate and consume within 24 hours. Not suitable to freeze.

 

  • Author: Nicole
  • Prep Time: 15 mins
  • Category: salad, chicken salad, noodle salad
  • Method: pan, combine
  • Cuisine: Vietnamese