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
ASIAN NOODLE AND SMOKED CHICKEN SALAD
Provided by Food Network
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large saucepan of boiling, salted water add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running water, and drain them well. In a bowl toss the noodles with the sesame oil and chicken.
- In a saucepan of boiling water blanch the snow peas for 30 seconds, drain and refresh them under running cold water. Transfer the noodle mixture to a serving platter and garnish with snow peas, carrots, cucumber, scallion and corn. Sprinkle with toasted sesame seeds. Serve the salad with the peanut sauce.
CHINESE CHICKEN SALAD
Steps:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.
ASIAN NOODLE SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
- For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
- Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
- Transfer to a large platter and serve.
CHINESE CHICKEN NOODLE SALAD
If you love pasta salads that contain crisp veggies you'll love this. The dressing is really delicious. The flavors get better after 2 or 3 days in the fridge. I got this great recipe from a friend.
Provided by HeathersKitchen
Categories One Dish Meal
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti in boiling water for 9 minutes.
- Add sliced snow peas and cook for 1 more minute.
- Drain and rinse under cold, running water.
- Drain well.
- Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.
- In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).
- Pour over pasta mixture and toss well.
- Serve at room temperature or chilled.
- Keeps well in the fridge for up to a week.
DANG COLD ASIAN NOODLE SALAD
Steps:
- In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
- In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
- Garnish with sesame seeds and peanuts.
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.
CHINESE CHICKEN SALAD
Very easy summer salad that has a lot of flavor. I buy the ready made sliced cabbage and chopped cooked chicken and so there is very little work involved.
Provided by Babs in Toyland
Categories Lunch/Snacks
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Dressing: Combine the sugar, vinegars, oil, salt& pepper and soy sauce and mix well.
- Marinate the chicken in the gourmet sauce for a couple hours before adding to the salad.
- Mix the rest of the ingredients together and add the chicken and dressing.
- Don't add the ramen noodles until just before serving or they will lose their crunch.
Nutrition Facts : Calories 415.4, Fat 32.3, SaturatedFat 4.7, Sodium 458.7, Carbohydrate 28.4, Fiber 4.3, Sugar 12.9, Protein 7.2
ORIENTAL CHICKEN SALAD WITH CRUNCHY RAMEN NOODLES
This is a salad that even non-cabbage eaters love. It is nice and crunchy with great flavor. I once took it to a potluck in my apartment complex and then had to put the recipe up on the bulletin board because everyone wanted the recipe!
Provided by -Tulip-
Categories Chicken
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing and set aside.
- Smash noodles of Top Ramen (discard seasoning packets) and brown over medium heat in 3 tbs oil.
- Once noodles have begun to slightly brown, add slivered almonds.
- If you start to brown the Ramen and almonds at the same time, the almonds will burn before the Ramen browns.
- Once the ramen noodles have turned a dark golden brown, remove from heat and set aside.
- Combine cabbage, green onions, chicken and sunflower seeds in a large bowl.
- Add the ramen/almond mixture and stir well.
- Add dressing and stir to coat.
- I generally prepare the dressing right before serving.
- If it sits in the refrigerator too long, it gets very thick and won't remix well.
- Also, this amount of dressing is just the right amount to give the salad a good coating.
- If you are one of those who likes more dressing, I would recommend making 1/2 batch of extra dressing.
- If you plan on eating this left over, keep in mind that the noodles will not stay crunchy.
ASIAN CHICKEN NOODLE SALAD
This is the first time I ever used rice noodles (sold as Thai stir-fry rice noodles) and really liked them. By the way the original recipes suggested using rotisserie chicken but I didn't have any so put some teriyaki sauce on some boneless chicken tenders (chicken breasts) and broiled them. This salad also goes together in no time at all. I figured if following the WW flex plan this is about 8 points - which is pretty good for dinner with fruit for dessert. If you include the wonton crisps (included below) add another point or so. Game plan: (if you already have the cooked chicken), (1) make noodles, (2) prepare dressing, (3) Preheat oven for wonton crisps, (4) cut and season wonton wrappers, (5) chop vegetables (or take the shortcut and buy carrots and green peppers already cut up and cut remaining veggies), (6) bake wonton crips and prepare salad -- dinner is done in well under 30 minutes! Recipe source: Cooking Light (July 2007)
Provided by ellie_
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare noodles according to package directions. Drain and cool.
- Combine noodles and next 5 ingredients (chicken - water chestnuts) in a large salad bowl. Toss.
- To make dressing: combine dressing ingredients in a small bowl or jar (chilli sauce - ginger), stirring with a whisk.
- Drizzle chili sauce over salad. Toss. Sprinkle with peanuts, toss.
- Serve with wonton crisps if desired.
- To make wonton crisps: Preheat oven to 375°F Stack 12 wonton wrappers and cut them in half diagonally. Arrange wonton wrapper halves in a single layer on a foil lined baking sheet. Coat with Pam and sprinkle with kosher salt. Bake for 10 minutes or until browned.
Nutrition Facts : Calories 495.8, Fat 21.8, SaturatedFat 2.6, Cholesterol 2.2, Sodium 967.1, Carbohydrate 64.9, Fiber 5.7, Sugar 5.1, Protein 11.9
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
ASIAN CHICKEN, CABBAGE AND NOODLES SALAD
Combine cabbage and noodles in this fabulous-looking salad. This Asian Chicken, Cabbage and Noodles Salad is oh so easy to make, thanks to a few key ingredients.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Break Noodles into small pieces in large bowl. Add coleslaw blend, chicken, onions and nuts; mix lightly. Discard Seasoning Packet from soup mix or reserve for another use.
- Beat peanut butter and dressing with whisk until blended. Add to salad; mix lightly.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
CHINESE CHICKEN SALAD
From Firehouse Food cookbook courtesy of Terry Woo. This recipe includes a poaching method for ensuring succulent chicken for salads or sandwiches.
Provided by cookiedog
Categories Chicken Breast
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- To Poach the Chicken: Put the breasts in a medium saucepan with the soy sauce and just enough water to cover chicken. Bring to a boil, cover, and remove from the heat. Let stand, covered, for 30 minutes. Remove the chicken breasts from the poaching liquid and reserve the liquid for another use. Let the chicken cool, then tear the meat into bite-sized pieces.
- To Make the Dressing: Combine the mayonnaise, sugar, vinegar, sesame oil, soy sauce, cayenne, garlic, ginger, and cilantro in a blender or food processor and puree until smooth. Refrigerate until ready to use.
- Caramelized Almonds: Melt the butter in a small skillet over medium heat. Add the almonds and saute until golden, about 2 minutes. Add the brown sugar and stir to combine. Spread the almonds on a baking sheet, separating them. Set aside to cool. When completely cooled, the almonds will have a hard, candied coating.
- To assemble the salad: In a large salad bowl, toss the chicken with the lettuce, carrots, noodles, and dressing. Top each serving with some of the caramelized almonds and sesame seeds.
SPICY ASIAN NOODLE AND CHICKEN SALAD
Provided by Pam Norby
Categories Salad Food Processor Chicken Ginger Pasta Vegetable Quick & Easy Lunch Buffet Peanut Cilantro Soy Sauce Bon Appétit Wisconsin Tree Nut Free
Yield Makes 4 main-course or 8 side-dish servings
Number Of Ingredients 13
Steps:
- Combine peanut butter, soy sauce, rice vinegar, chili-garlic sauce, brown sugar, ginger, and 3 tablespoons broth in processor; blend until smooth. Season dressing to taste with salt and pepper.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water to cool and drain again. Transfer pasta to large bowl. Add chicken, carrots, green onions, bell pepper, and cilantro; toss to blend. Pour dressing over and toss to coat, adding more broth by tablespoonfuls if dressing is too thick. Season salad to taste with salt and pepper.
ASIAN CHICKEN SALAD
A perfect salad for leftover BBQ, boiled, broiled or baked chicken. A very crunchy salad with a tasty sweet Asian-style dressing. The kids love it too! The Chinese rice noodles are of the cellophane type and can be found in the Asian section of most grocery stores. They are often in rectangle form and in clear packaging.
Provided by D
Categories Salad Green Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
- To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
- In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 39.2 g, Cholesterol 55 mg, Fat 18 g, Fiber 2 g, Protein 22.7 g, SaturatedFat 3.2 g, Sodium 224.6 mg, Sugar 6.3 g
CHINESE CHICKEN NOODLE SALAD
Looking for an Asian-style dinner? Then check out this Chinese chicken noodle salad filled with veggies - ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook spaghetti as directed on package, adding pea pods during last minute of cooking time; drain. Rinse with cold water to cool; drain well.
- In large bowl, stir together spaghetti with pea pods, chicken, bell pepper and green onions.
- In small bowl, mix teriyaki sauce, sesame oil, sesame seed, salt, black pepper and chili oil. Pour over spaghetti mixture; toss until coated. Serve at room temperature or refrigerate until chilled.
Nutrition Facts : Calories 440, Carbohydrate 56 g, Cholesterol 60 mg, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg, Sugar 5 g, TransFat 0 g
CHINESE NOODLE AND CHICKEN OR TURKEY SALAD
Categories Salad Chicken Onion Pasta Poultry turkey Lunch Peanut Sesame Bon Appétit Dairy Free Tree Nut Free Kosher
Yield Serves 20
Number Of Ingredients 15
Steps:
- For salad:
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add sesame oil; toss to blend. Mix in chicken or turkey, onions, cilantro and chilies.
- Cook snow peas in medium saucepan of boiling salted water until just crisp-tender, about 1 minute. Drain. Rinse with cold water to cool; drain well. Mix into salad.
- For dressing:
- Combine soy sauce, peanut butter, vinegar, sesame oil and sugar in processor; blend until smooth.
- Pour dressing over salad and mix with hands to blend well. (Can be prepared 1 day ahead. Cover and refrigerate.) Line large platter with Napa cabbage leaves. Mound salad over and serve.
ASIAN CHICKEN AND NOODLE SALAD
A deliciously filling and healthy dish. You can change the amount of lettuce you use to make a smaller or larger portion.
Provided by kdarlington
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Firstly, yuo need to place all you marinade ingredients in to a glass bowl and place your chicken thighs on top, mix them until they are thoroughly covered in the marinade and put in the fridge for between 30 minutes and an hour
- Once the chicken has marinated for long enough, put a griddle pan on high heat (do not add any oil, just heat it dry) and place a pan of water on to boil. Whilst waiting for these to heat up share the mixed lettuce leaves between two dishes. I usually chop the lettuce further, so there is no need to use a knife.
- Once the griddle has been heating up for approximately 3 minutes put the chicken on. It is very important to a) have good ventilation because this is going to smoke a lot and b) you must not move the chicken once it begins cooking otherwise you will ruin the beautiful griddle marks. After 5 minutes on one side, turn the chicken over. Don't throw away the marinade!
- Meanwhile, your pan of water should now be boiling. throw in the turmeric, cumin and veg stock and then the noodles and leave to cook for their suggested cooking time. Once finished, drain and place on top of the lettuce leaves in the serving dishes.
- After the chicken is thoroughly cooked, chop it roughly into chunks (again this means you don't need a knife but also ensures you can check every bit is cooked through, if it isn't throw back in the pan quickly, and then place on top of the noodles.
- turn the heat down on the griddle pan and put the pak choi straight in, followed by the left over marinade.. Cook these off for another few minutes until the pak choi has softened slightly and the sauce has thickened. Add this to your stack of food and ensure the sauce is spread fully over the whole dish. It not only acts as a sauce, but as a dressing for the salad.
CHINESE NOODLE SALAD
I didn't like this the first few times I tried it but now I love it! It's got a tangy taste and goes well with Chinese food or sandwiches. Leftovers are softer but great as a snack the next day.
Provided by DGRIFF718
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 6m
Yield 8
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
- Crush ramen noodles in the packages. Pour into salad dressing.
- In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Nutrition Facts : Calories 216 calories, Carbohydrate 24.9 g, Fat 12.3 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 413 mg, Sugar 10.9 g
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4/5 (14)Total Time 30 minsCategory Healthy Chicken Pasta RecipesCalories 398 per serving
- Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
- Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
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