Asian Chicken Noodle Salad

This vibrant and refreshing Asian Chicken Noodle Salad is a perfect balance of flavors and textures. It combines tender shredded chicken with crisp vegetables, chewy noodles, and a tangy, savory dressing that will transport your taste buds to the streets of Southeast Asia. Whether served as a light main dish or a side for a larger feast, this salad is a great way to use up leftover chicken or create a quick, healthy meal that’s packed with bold, satisfying flavors.

Ingredients

For the salad:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 8 oz rice noodles or spaghetti, cooked and cooled
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, sliced
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint (optional)
• 1/4 cup roasted peanuts or cashews, roughly chopped

For the dressing:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp Sriracha or chili paste (optional, for heat)

Instructions

1. Prepare the dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, garlic, ginger, and Sriracha (if using). Taste and adjust seasoning if necessary. Set aside.
2. Assemble the salad: In a large mixing bowl, combine shredded chicken, cooked noodles, carrots, cabbage, bell pepper, sugar snap peas, and green onions.
3. Add the dressing: Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
4. Garnish and serve: Sprinkle the salad with chopped cilantro, mint (if using), and roasted peanuts or cashews. Serve immediately or chill for 20-30 minutes to let the flavors meld together.

Tips:

• Customize the salad by adding your favorite vegetables, like cucumbers or bean sprouts.
• For a vegetarian version, substitute chicken with tofu or edamame.
• Store leftovers in an airtight container for up to 2 days in the refrigerator.