Chicken Noodle Salad Recipe
We just can't get enough of this super tasty Chicken Noodle Salad - It's SUPER easy to make and just bursting with zingy flavour, the perfect lunch!
I often make these on a Monday with leftover roast chicken from Sunday dinner as it's a really tasty way to use up leftovers.
Chicken Noodle Salad Ingredients
- Wholewheat Noodles - I use these so the salad is healthier and slower-burn off.
- Shredded Roast Chicken - if you've no leftover chicken, cook and shred a couple of chicken breasts.
- Red Bell Pepper - thinly sliced
- Salad Leaves - just choose your favourite - baby herb leaves work well for this if you can get them
For the chicken noodle salad dressing
- Peanut Butter - I use smooth, but you can use whichever you prefer.
- Soy Sauce
- Sweet Chilli Sauce
- Sesame Oil
- Juice of a Lime
- Peanuts - crush these in a bag with a rolling pin and scatter over to serve
How To Make Chicken Noodle Salad
- Cook the noodles as per the packet instructions then rinse under cold running water to cool them quickly - drain well. If they look like they're sticking, toss them with a teaspoon of sesame oil to loosen them up.
- Mix up the noodle salad dressing - simply tip the peanut butter, sweet chilli sauce, soy sauce, sesame oil and lime juice into a small bowl and mix together.
- To make up the salad - add the noodles, peppers, salad leaves, shredded chicken and half the dressing to a bowl and toss everything together - tip in the rest of the dressing and mix through.
- Serve - Divide into two bowls an scatter with smashed peanuts.
INGREDIENT SWAPS AND ADD-INS
Noodles - you can swap the wholewheat noodles for regular noodles, rice noodles or soba noodles, just choose your favourite.
No chicken - skip the chicken and make a vegetarian version, just add in extra vegetables like carrots or broccoli, or make this with shrimp or steak strips.
Extra spicy - fancy some extra heat? Add in some chopped fresh chili or a good drizzle of sriracha sauce.
TOP TIPS FOR MAKING CHICKEN NOODLE SALAD
⭐ Tossing the cooked noodles in sesame oil after draining really helps them not to stick.
⭐ If you want a gluten free version, use rice noodles and double check all other ingredients are gluten-free.
⭐ If you've made the dish with freshly cooked chicken you can store leftover in the fridge for up to 24 hours.
More Chicken Recipes To Make
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Chicken Noodle Salad
Quick and easy lunch box noodles made using leftover roast chicken
Ingredients
- 2 nests of wholewheat noodles
- 1 cup of shredded cold roast chicken
- 1 red bell pepper - sliced into batons
- 2 large handful of salad leaves - roughly chopped
- 1 tbs smooth peanut butter
- 1 tbs soy sauce
- 1 tbs sweet chilli sauce
- 1 tbs sesame oil
- juice of half a lime
- handful of peanuts - roughly smashed
Instructions
- Cook the noodles as per the packet instructions then rinse under cold running water to cool them quickly - drain well. If they look like they're sticking, toss them with a teaspoon of sesame oil to loosen them up.
- Mix up the noodle salad dressing - simply tip the peanut butter, sweet chilli sauce, soy sauce, sesame oil and lime juice into a small bowl and mix together.
- To make up the salad - add the noodles, peppers, salad leaves, shredded chicken and half the dressing to a bowl and toss everything together - tip in the rest of the dressing and mix through.
- Divide into two bowls an scatter with smashed peanuts.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 741Total Fat: 41gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 86mgSodium: 767mgCarbohydrates: 55gFiber: 6gSugar: 25gProtein: 42g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
