Best 5 Chicken And Asian Noodle Salad Recipes

Are you craving a delectable and healthy meal that combines the flavors of Asia with the versatility of noodles and tender chicken? Look no further than our comprehensive guide to crafting the perfect chicken and Asian noodle salad. In this article, we'll embark on a culinary journey, exploring a variety of recipes that showcase the harmonious blend of Asian-inspired ingredients and the succulent texture of chicken. From classic pad thai to innovative takes on lo mein, we'll provide you with step-by-step instructions, ingredient breakdowns, and expert tips to ensure your salad is a delightful symphony of flavors and textures.

Here are our top 5 tried and tested recipes!

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Spicy Asian Dressing for Thai Chicken and Noodle Salad image

This sauce, made from fragrant kitchen standbys, adds spicy, salty, sour, and sweet flavors to our Thai Chicken and Noodle Salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

4 thinly sliced scallion whites
2 minced garlic cloves
1/2 cup soy sauce
1/2 cup rice vinegar
2 tablespoons light-brown sugar
1 tablespoon fresh lime juice
1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
1/2 teaspoon red-pepper flakes

Steps:

In a medium bowl, mix together all ingredients.

SPICY ASIAN NOODLE AND CHICKEN SALAD

Spicy Asian Noodle and Chicken Salad image

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

Ingredients

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1/4 cup soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons chili-garlic sauce
1 tablespoon (packed) golden brown sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons (or more) low-salt chicken broth
3/4 pound linguine or dried chow mein udon noodles
4 cups thinly sliced cooked chicken, cut into strips
2 large carrots, coarsely grated (about 1 1/4 cups)
6 green onions, chopped
1 red bell pepper, cut into matchstick-size strips
1/2 cup fresh cilantro leaves

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 NOODLE SALAD WITH CHICKEN AND CILANTRO

Asian Noodle Salad with Chicken and Cilantro image

Keep your cool in the kitchen with this no-cook noodle salad. The star of this recipe is the Vietnamese-style sauce, with ginger, garlic, jalapeno, rice vinegar, and sugar.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 jalapeno chile, minced (ribs and seeds removed for less heat if desired)
3 tablespoons minced fresh ginger
3 garlic cloves, minced
Coarse salt and ground pepper
1/4 cup dark-brown sugar
3/4 cup rice vinegar
4 cups shredded rotisserie chicken, skin and bones discarded (from 1 whole chicken), room temperature
1 package (8.8 ounces) cellophane (bean-thread) noodles, prepared according to package instructions
1 English cucumber, cut into 3-inch sticks
2 cups fresh cilantro leaves

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.

Nutrition Facts : Calories 608 g, Fat 14 g, Fiber 1 g, Protein 42 g

CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD

Crunchy Asian Lettuce and Noodle Chicken Salad image

You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!

Provided by Kittencalrecipezazz

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 head iceberg lettuce, chopped
4 -5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tablespoons toasted sesame seeds
1/4 cup brown sugar
1 tablespoon soy sauce
1 -2 teaspoon sesame oil
6 tablespoons rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder

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

Chicken and Asian Noodle Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

5 tablespoons rice wine vinegar
2 tablespoons white or yellow miso
1/4 teaspoon sesame oil
2 (6-ounce) boneless, skinless chicken breasts, cooked and thinly sliced
4 ounces dried Chinese plain or somen noodles, cooked according to package instruction
1 cup cherry tomatoes, halved
1 cup green beans, blanched
2 ounces arugula or other baby lettuce (about 2 1/2 cups loosely packed)
1/4 cup, loosely packed, roughly chopped cilantro
2 papayas, halved, peeled, and seeded, optional

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.

Nutrition Facts : Calories 254 calorie, Fat 2.8 grams, SaturatedFat 0.5 grams, Carbohydrate 32 grams, Fiber 6 grams, Protein 25 grams

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Don't overcook the chicken. Chicken is best when it is cooked through but still juicy. Overcooked chicken will be dry and tough.
Use a variety of vegetables. This will add color, texture, and flavor to your salad. Some good choices include carrots, celery, bell peppers, and cucumbers.
Use a flavorful dressing. A good dressing will bring all the flavors of the salad together. Some good options include a peanut dressing, a sesame dressing, or a ginger dressing.
Garnish your salad with fresh herbs. This will add a pop of color and flavor. Some good choices include cilantro, basil, and mint.

Conclusion:

Chicken and Asian noodle salad is a delicious, healthy, and easy-to-make dish. It is perfect for a quick lunch or dinner. With a variety of flavors and textures, this salad is sure to please everyone at your table. So next time you are looking for a tasty and nutritious meal, give chicken and Asian noodle salad a try.