Hot Chicken Noodle Salad Recipes

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

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.

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

Steps:

• Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
• Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
• To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

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.

Steps:

• Season the cut up chicken with some salt and pepper or Cajun spice if you like the heat.
• Cook chicken in a pan with the 1 table spoon of cooking oil till chicken is no longer pink.
• Put chicken and the juices on a plate to rest.
• Cook fettuccine noodles according to package directions; be sure to salt the noodles while they cook. Drain and set aside.
• Take honey mustard dressing and add honey to it.
• Meanwhile, add another tablespoon of cooking oil to the same pan and saute broccoli florets, onions (cut into thin crescent shapes), celery (thinly sliced), and sliced mushrooms until cooked to your liking. I like to have them a bit crisp- but it a preference thing.
• Add chicken back to the pan and heat throughout.
• Dish up noodles and then the veggie-chicken mixture on top.
• Sprinkle top of dish with slivered almonds.
• Serve the dressing on the side, or spoon on top to taste.

Steps:

• Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
• Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
• Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
• Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Steps:

• Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
• Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
• Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.