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Chicken Noodle Salad with Sesame Soy Dressing Recipe

Chicken Noodle Salad with Sesame Soy Dressing

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



Salad Ingredients

  • 100 g (3 oz) vermicelli rice noodles, cooked as per packet instructions
  • ½ cup (50 g)red cabbage, shredded
  • ½ cup (50 g) green cabbage, shredded
  • ½ cup (60 g) carrot, julienned (see note 1)
  • ½ cup (50 g) bean sprouts
  • ½ cup (100 g) poached chicken, shredded
  • ¼ cup (15 g) coriander/cilantro, leaves picked
  • ¼ cup (15 g) mint, leaves picked
  • 1 tbsp fried shallots (optional)
  • 1 tsp sesame seeds (optional)


  • 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)


  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).


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


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.


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