Save to Pinterest There's something about the first truly hot day of summer that makes you crave something cold and satisfying. I discovered this chicken noodle salad by accident, standing in my kitchen with the AC struggling and a rotisserie chicken I'd grabbed on impulse. Instead of the usual sandwich routine, I tossed it with noodles and whatever fresh vegetables I had, drizzled it with a sesame dressing, and found myself making it every week after that.
I remember serving this to my neighbor last July when she stopped by with fresh cilantro from her garden, and she ended up asking for the recipe right there on my porch, fork still in hand. That moment made me realize how a simple salad becomes memorable when it tastes good and feels effortless to share.
Ingredients
- Thin egg noodles or rice noodles (250 g): These hold the dressing beautifully without getting mushy, and rinsing them cold keeps everything refreshing instead of gummy.
- Cooked chicken breasts, shredded (300 g): Using already-cooked chicken saves time, but shredding it yourself ensures tender pieces that soak up the dressing rather than pre-cut chunks that stay dry.
- Carrot, julienned: The slight sweetness balances the sesame and soy, and cutting it thin means it actually softens a little from the warm noodles while staying crisp.
- Red bell pepper, thinly sliced: This gives you brightness and a gentle crunch that doesn't wilt into the salad like softer vegetables might.
- Cucumber, deseeded and julienned: Removing the seeds prevents the salad from getting watery as it sits, which I learned the hard way during my first batch.
- Spring onions, sliced: They add a subtle bite that keeps things from tasting one-dimensional, and they taste best when added just before serving.
- Fresh cilantro, chopped (2 tbsp): This is the ingredient that transforms it from tasty to memorable, so don't skip it even if you think you're not a cilantro person.
- Toasted sesame oil (3 tbsp): The dark, fragrant kind is essential; regular sesame oil is too mild and misses the whole point of the flavor profile.
- Soy sauce (2 tbsp): It provides the savory backbone, so use something you actually like because it's not overwhelmed by other ingredients.
- Rice vinegar (2 tbsp): The mildness keeps the dressing balanced instead of aggressively sour, which was my mistake before switching from regular vinegar.
- Honey or maple syrup (1 tbsp): A touch of sweetness rounds out the dressing and keeps all the flavors from fighting with each other.
- Smooth peanut butter or tahini (1 tbsp): This creates a creamy dressing without any dairy and adds a subtle richness that makes people ask what's in it.
- Fresh ginger, grated (1 tsp): Freshly grated tastes alive in a way powdered ginger never achieves, so grab a microplane if you have one.
- Garlic clove, minced (1): One is plenty; more and it overpowers everything, which I discovered after getting a bit too enthusiastic one afternoon.
- Chili flakes (1 tsp, optional): A gentle heat that builds slowly as you eat, without making it aggressively spicy.
- Toasted sesame seeds (2 tbsp) for garnish: These taste nothing like raw sesame seeds, so toasting them yourself or buying them pre-toasted makes all the difference.
- Lime wedges for serving: A squeeze brightens everything and gives people control over how much acidity they want.
Instructions
- Bring water to a boil and cook the noodles:
- Follow the package timing, but pull them out about 30 seconds early so they stay tender instead of soft. Immediately rinse them under cold running water while stirring gently so they cool down and don't stick together.
- Gather all your vegetables in one large bowl:
- Combine the cooled noodles, shredded chicken, carrot, bell pepper, cucumber, spring onions, and cilantro. At this point it looks modest, but the dressing will transform everything into something unified and delicious.
- Whisk the dressing until smooth:
- Mix the sesame oil, soy sauce, rice vinegar, honey, peanut butter, ginger, garlic, and chili flakes in a small bowl. You'll know it's right when the peanut butter dissolves completely and the dressing looks glossy and cohesive.
- Dress the salad and toss gently:
- Pour the dressing over everything and use two forks or salad servers to toss until every noodle and vegetable is coated. This takes about a minute of gentle tossing, and you'll see the flavors come alive.
- Transfer to your serving dish or bowls:
- Sprinkle the toasted sesame seeds on top and set out lime wedges. If you're not serving immediately, cover and refrigerate for up to 2 hours.
Save to Pinterest My best meal with this salad wasn't at a dinner party or special occasion—it was a quiet Tuesday evening when I made it for myself, ate it straight from the bowl on my back step, and realized how restaurant-worthy something simple could taste with the right ingredients and a little care. That's when I knew it wasn't just a summer recipe, it was something I'd make forever.
Shortcuts That Actually Work
Rotisserie chicken from the grocery store saves you 20 minutes of poaching and shredding, and nobody will know the difference once it's mixed into the salad. Pre-cut julienne vegetables from the grocery store are worth the small premium if you're short on time, though you'll miss the satisfaction of wielding a knife and seeing the vegetables come together. The dressing comes together in two minutes with a whisk, so there's truly no shortcut worth taking there.
Making It Your Own
Once I stopped treating recipes as sacred documents, this salad became something I played with constantly. Add edamame or snap peas if you want extra protein and crunch that stays crisp longer than cucumber. Shredded tofu works beautifully for a vegetarian version, though it needs a gentler hand when you're tossing so it doesn't fall apart. Some people swear by adding shredded cabbage for extra texture, and honestly, they're not wrong.
Pairing and Storage
This salad is perfect on its own, but a cold Riesling or green tea alongside it feels like you've decided to take your afternoon seriously. It keeps beautifully in the refrigerator for up to 2 hours before the vegetables start to soften and release water, so if you're making it ahead, add any raw garnishes like cilantro or sesame seeds just before serving.
- If you need to make it further ahead, keep the dressing separate in a jar and toss everything together 30 minutes before you eat.
- Leftover salad stays good for one more day, though the noodles will absorb more dressing and become softer, which some people actually prefer.
- This isn't a salad that freezes well, so eat what you make and plan accordingly.
Save to Pinterest This recipe reminds me why I love cooking—because something that takes less time than ordering takeout can taste like you spent your whole afternoon in the kitchen. Make it once and it becomes something you reach for whenever you want to feel like you're taking care of yourself.
Recipe FAQs
- → What type of noodles work best?
Thin egg noodles or rice noodles both provide a delicate texture that holds the dressing well and complements the tender chicken.
- → Can I make this dish vegetarian?
Yes, substituting shredded tofu for the chicken offers a protein-rich, plant-based alternative while maintaining the dish's refreshing qualities.
- → How should the sesame dressing be prepared?
Whisk together toasted sesame oil, soy sauce, rice vinegar, honey, peanut butter, fresh ginger, garlic, and optional chili flakes until smooth for a balanced, savory dressing.
- → Is it necessary to chill before serving?
Chilling for up to two hours enhances the flavors and provides a refreshing coolness, though it can also be served immediately.
- → What garnishes complement this salad?
Toasted sesame seeds add crunch and nuttiness, while optional lime wedges contribute a fresh, zesty brightness.
- → Can I adjust the protein options?
Yes, rotisserie chicken is a convenient replacement, and adding edamame or snap peas boosts protein and texture diversity.