ASIAN CHICKEN NOODLE SALAD
This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.
Provided by Angel
Categories Salad Green Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
- Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
- In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
- Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 43.8 g, Cholesterol 41.5 mg, Fat 55.8 g, Fiber 5.3 g, Protein 20.4 g, SaturatedFat 12.2 g, Sodium 1054.7 mg, Sugar 20.2 g
CHICKEN NOODLE SALAD
Get ready to make all sorts of friends when you bring a big bowl of this Asian chicken noodle salad to the next big cookout. The only folks you might scare away are the ones who brought regular pasta salads. There's just something delightfully addictive about this special combination of cold and spicy. This recipe is the perfect catchall for all those summer vegetables we're supposed to be eating more of, as well as any dry leftover chicken you have around.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 2h35m
Yield 4
Number Of Ingredients 17
Steps:
- Whisk garlic, rice vinegar, soy sauce, fish sauce, brown sugar, Sriracha, hoisin, and sesame oil together in a mixing bowl for the dressing.
- Tear chicken apart into strands similar in width to the spaghetti. Refrigerate until ready to use.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse with cold water.
- Transfer spaghetti to a mixing bowl; add the chicken, carrots, bell pepper, and green onions. Pour in the dressing and toss by hand until well combined. Seal the surface of the salad with plastic wrap and refrigerate, tossing occasionally, for 2 to 12 hours, the longer the better.
- Add peanuts, basil, mint, and cilantro to the salad. Toss well; taste and adjust for seasoning.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 64.5 g, Cholesterol 18.4 mg, Fat 12 g, Fiber 5.5 g, Protein 20 g, SaturatedFat 1.8 g, Sodium 1543.2 mg, Sugar 16.1 g
CHILLED PEANUT CHICKEN NOODLE SALAD
Poaching chicken in a peanut butter broth brings nuttiness into each bite. The flavorful poaching liquid then becomes the base for the dressing in this light, easy noodle salad.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- START THE WATER: Bring a large pot of salted water to a boil.
- POACH THE CHICKEN: Bring 1 1/2 cups water to a simmer in a medium skillet. Whisk in the peanut butter, then add the chicken. Cook over medium-low heat at a bare simmer until just cooked through, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to a plate; continue to simmer the sauce until thickened and reduced by about half, about 5 minutes. Take off the heat and whisk in the vinegar, soy sauce, Sriracha, and scallions. Cool slightly.
- COOK THE NOODLES: Add the rice noodles to the boiling water and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- TOSS THE SALAD: Toss the noodles with the romaine, cucumbers, bell pepper, half of the cilantro, and just enough dressing to coat. Season with salt. Divide among 4 bowls and top with the chicken. Drizzle the remaining dressing over the top and garnish with the remaining cilantro. Serve with lime wedges.
ASIAN CHICKEN NOODLE SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the salad: Cook the noodles according to the package directions. Drain and rinse with cold water until cool, then drain again thoroughly.
- Mix the cilantro, mint, peanuts, scallions, chicken, carrots and cucumber with the noodles in a large bowl.
- For the sauce: Whisk together the soy sauce, fish sauce, honey, vinegar, lime juice, ginger, oil, garlic and jalapeno in a medium bowl.
- Toss the salad with the sauce. Serve immediately or refrigerate until ready to serve.
VIETNAMESE CHICKEN NOODLE SALAD
This cool Vietnamese Chicken Noodle Salad features authentic Vietnamese flavors and ingredients.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Place the peanut butter, 1 tablespoon rice-wine vinegar, soy sauce, honey, 1 tablespoon lime juice, garlic, and ginger in the bowl of a food processor or the jar of a blender. Process until the mixture is smooth and creamy. Set the peanut sauce aside until ready to use.
- Whisk together the remaining 2 tablespoons rice-wine vinegar, the remaining tablespoon lime juice, peanut oil, and mint in a small bowl, and set the vinaigrette aside.
- Place the chicken stock in a large saucepan, and bring to a boil. Add the chicken, and simmer 12 to 15 minutes, until chicken is completely cooked. Remove the chicken from the pan, and set aside to cool, reserving stock. Shred the chicken into bite-size pieces, and toss with the reserved peanut sauce.
- Add 3 cups water to stock, and return to a boil. Add the vermicelli, and cook until al dente, about 4 minutes. Drain, and toss with reserved vinaigrette.
- Divide noodles, cucumber, red pepper, carrots, red onion, and chicken among six large bowls, and garnish with mint sprigs and lime wedges. Serve.
CHICKEN NOODLE SALAD WITH PEANUT-GINGER DRESSING
This is an easy salad for hot summer nights, and actually it's great year-round. You can substitute cooked roast beef slices or shrimp for the chicken.
Provided by Sherbg
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- To make the dressing, place the peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, red pepper flakes, and 3 tablespoons of chicken broth together in a blender or bowl of a food processor. Blend until smooth. Season to taste with salt and pepper. Thin the dressing to your taste by adding more chicken broth or water.
- Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, 8 to 10 minutes. Drain and place pasta into a large mixing bowl.
- Add the chicken, carrots, green onions, red pepper, celery, and cilantro to the bowl with the linguine. Pour the dressing over the noodle-chicken mixture and toss until mixture is evenly coated. Divide the salad among eight serving plates, and sprinkle peanuts over each serving.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 51.6 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 4.6 g, Protein 30.2 g, SaturatedFat 3.3 g, Sodium 745.4 mg, Sugar 6.8 g
SESAME CHICKEN NOODLE SALAD
Categories Salad Chicken Ginger Onion Pasta Side Quick & Easy Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain well.
- Whisk together next 6 ingredients in large serving bowl. Add hot pasta, green onions, and chicken; stir to coat with sauce. Add cilantro; toss to blend.
THAI CHICKEN AND NOODLE SALAD
This one-bowl Asian meal is spicy, salty, sour, and sweet-all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
- In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
- In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
- Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.
Nutrition Facts : Calories 370 g, Fat 6 g, Fiber 2 g, Protein 38 g
SESAME CHICKEN NOODLE SALAD
This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.
Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.
CHICKEN CAESAR PASTA SALAD
This is a favorite of ours in the summer. Also great made with shrimp in place of chicken!
Provided by sixgermans
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 2h27m
Yield 10
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain and rinse with cold water.
- Stir pasta, chicken, green bell pepper, eggs, Parmesan cheese, and red onion together in a bowl. Pour salad dressing over the top and toss to coat. Cover the bowl with plastic wrap and refrigerate until chilled and flavors blend, at least 2 hours.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 34.1 g, Cholesterol 101.6 mg, Fat 15.5 g, Fiber 1.7 g, Protein 25.5 g, SaturatedFat 4.1 g, Sodium 209.8 mg, Sugar 2 g
RAMEN NOODLE ORIENTAL CHICKEN SALAD RECIPE
This recipe is a family favorite we have loved for years. You could even serve this as a main dish if you were wanting a light, refreshing salad!
Provided by Kristen Hills
Categories Main Course Salad
Time 35m
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vegetable oil, rice vinegar, sugar, salt and pepper. Cover and store in fridge until before serving.
- In a large bowl, combine cooked chicken, cabbage and sunflower seeds; set aside. In a pan over medium heat, warm up vegetable oil. Add Top Ramen noodles (without flavor packets) and cook until slightly brown. Add slivered almonds to the ramen and continue stirring over heat until golden brown. Once cool, add ramen mixture to the chicken/cabbage mixture and stir to combine.
- Add dressing that you set aside and toss to coat before serving to avoid the noodles getting soggy.
Nutrition Facts : Calories 653 kcal, Carbohydrate 40 g, Protein 19 g, Fat 49 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 32 mg, Sodium 1439 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving
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