My Asian Chicken Noodle Salad is a simple, healthy and delicious meal salad fit for any lunch or dinner. Each bite is filled with Asian flavors and has a good crunch. It is a perfect balance of veggies, protein and carbs. It is a one-bowl meal!
Asian Chicken Noodle Salad
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 20 Servings
Ingredients
- Salad:
- 1 lb package spaghetti cooked and cooled according to package
- 2 boneless skinless cooked chicken breasts cut into small cubes
- ½ cup baby cucumbers sliced into thin rounds
- 1 cup shredded purple cabbage
- 1 cup shredded green cabbage
- 1 red bell pepper chopped
- ½ cup butternut squash cut into cubes, roasted and cooled
- ¼ cup scallions finely chopped
- ½ cup drained mandarin orange slices
- ¼ cup shelled edamame
- ¼ cup fresh cilantro chopped
- ¼ cups roasted peanuts
- 2 tbsp sesame seeds
- 2 tbsp black sesame seeds
- Dressing:
- ½ cup olive oil
- 2 tbsp toasted sesame oil
- ½ cup soy sauce
- ½ cup rice wine vinegar
- 2 tbsp fresh grated ginger
- 1 tbsp fresh minced garlic
- 1 tbsp brown sugar
- 1 tbsp honey
- ½ tsp crushed red pepper flakes
Instructions
- In a very large bowl, add all salad ingredients through cilantro and use tongs to gently toss ingredients together.
- Cover and allow to chill in refrigerator for about 30 minutes.
- Meanwhile, in a medium bowl, whisk together dressing ingredients.
- Once salad is chilled, pour dressing evenly over salad and toss thoroughly with tongs.
- Sprinkle peanuts and both kind of sesame seeds over the top of salad.
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