Best 7 Asian Chicken Noodle Salad Recipes

SPICY ASIAN NOODLE AND CHICKEN SALAD

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.

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Steps:

• In a medium bowl, mix together all ingredients.

ASIAN CHICKEN NOODLE SALAD

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.

ASIAN NOODLE SALAD WITH CHICKEN AND CILANTRO

Steps:

• In a small saucepan, heat oil over medium. Add jalapeno, ginger, and garlic. Season with salt and pepper and cook, stirring, until garlic is golden, 2 to 3 minutes. Add sugar and vinegar and cook until sauce is slightly thickened, about 6 minutes. Refrigerate until cool, at least 15 minutes (or up to 1 week).
• Combine chicken, noodles, cucumber, and cilantro. Drizzle with dressing just before serving.

CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD

Steps:

• For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
• In a large serving bowl combine the lettuce with chopped chicken and green onions.
• Chill until ready to serve.
• Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
• Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
• Serve immediately.

CHICKEN AND ASIAN NOODLE SALAD

Steps:

• In a small non-reactive bowl, whisk together rice wine vinegar, miso, and sesame oil until well combined. Set aside.
• In a medium size bowl, combine chicken, noodles, tomatoes, green beans, arugula or other salad greens, and cilantro. Drizzle miso vinaigrette over salad and toss until evenly coated. Taste and adjust seasoning. If using papayas, place half a papaya on each of 4 plates. Divide salad evenly among papaya halves or serve in cool Asian-style bowls if you're entertaining.

ASIAN CHICKEN NOODLE SALAD

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.