Best 2 Sesame Chicken Noodle Salad Recipes

A sesame chicken noodle salad is a delightful and healthy dish that can be enjoyed for lunch or dinner. It is a dish that offers a variety of textures and flavors, making it a favorite among many. The chicken is tender and juicy, while the noodles are soft and chewy. The vegetables add a refreshing crunch, while the sesame dressing provides a rich and nutty flavor. This dish is easy to make and can be tailored to your own preferences, making it a great option for busy weeknights or special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

SESAME CHICKEN NOODLE SALAD

Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

CHICKEN NOODLE SALAD WITH CREAMY SESAME DRESSING

Chicken Noodle Salad With Creamy Sesame Dressing image

This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 40m

Yield Serves 6

Number Of Ingredients 18

Ingredients

2 cups shredded poached chicken breast (1 whole breast on the bone; see below)
9 ounces udon or soba
1 tablespoon dark sesame oil
1/2 pound baby bok choy ---blanch until water comes back to boil then slice
1 Persian cucumber or 1/3 European cucumber, cut in 2-inch julienne
1 stalk celery, cut in 2-inch julienne
1/2 to 1 cup chopped cilantro
1/4 cup chopped scallions
1-2 serrano peppers, minced (optional)
3 tablespoons tahini (a runny variety if possible, available in Middle Eastern markets)
1 tablespoon soy sauce
1/4 cup seasoned rice wine vinegar
1 to 2 teaspoons hot red pepper oil (to taste)
Pinch of cayenne
2 teaspoons finely minced fresh ginger or 1 teaspoon ginger juice
Salt and freshly ground pepper to taste
1 tablespoon sesame oil
1/4 cup vegetable or chicken broth or water (more to taste)

Steps:

To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section). Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove and discard the skin. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain and the meat will come apart naturally. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
Cook the noodles. Drain, rinse with cold water and drain well. Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
Bring a medium pot of water to a boil, add salt if desired and add the bok choy. Blanch for 1 minute and transfer to a bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add the remaining ingredients. Season if desired with salt and pepper.
Whisk together all of the ingredients for the dressing. Toss with the salad and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

To save time, use pre-cooked chicken or rotisserie chicken.
Feel free to add more vegetables to the salad, such as bell peppers, carrots, or broccoli.
If you don't have sesame seeds, you can use another type of nut or seed, such as almonds, peanuts, or sunflower seeds.
For a spicier salad, add a pinch of red pepper flakes or Sriracha sauce.
Serve the salad immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

This sesame chicken noodle salad is a delicious and easy-to-make salad that is perfect for a quick lunch or dinner. It is packed with flavor and nutrition, and it is sure to be a hit with your family and friends. So next time you are looking for a healthy and satisfying salad, be sure to try this sesame chicken noodle salad.