Looking for a delicious and easy-to-make salad that’s perfect for lunch? This Chicken Noodle Salad with Sesame Soy Dressing is just what you need! This salad is both nutritious and satisfying, featuring vermicelli noodles, poached chicken and a colourful array of shredded vegetables. The sesame soy dressing is super simple but brings a ton of flavour, and it can be customised to suit both those who love a bit of spice and those who prefer things milder. You can prepare the salad in advance and store the dressing separately for when you need it, making this a great meal prep option.
Can you make Chicken Noodle Salad with Sesame Soy Dressing ahead of time?
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 in an airtight container.
Is Chicken Noodle Salad with Sesame Soy Dressing suitable for leftovers?
Once dressed, refrigerate in an airtight container and consume within 24 hours. Not suitable to freeze.
Chicken Noodle Salad with Sesame Soy Dressing
Share PrintIngredients
- 100 g (3½ oz) vermicelli rice noodles, cooked as per packet instructions
- 35 g (½ cup) shredded red cabbage
- 35 g (½ cup) shredded green cabbage
- 45 g (½ cup) julienned carrot (see note 1)
- 45 g (½ cup) bean sprouts
- 100 g (3½ oz) shredded poached chicken
- 7 g (½ cup) coriander (cilantro) leaves
- 5 g (¼ cup) mint leaves
- 1 tbsp store-bought crispy 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
Instructions
- Arrange the rice noodles, red cabbage, green cabbage, carrot, bean sprouts, chicken, coriander and mint in a bowl.
- In a separate bowl, combine the dressing ingredients.
- Drizzle the dressing over the salad. Top with the fried shallots and sesame seeds (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
